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Countertop: Separate eggs. Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix well until you get a firm foam, then add water. Mix a little more. Mix the yolks with the oil. Pour over the foam and mix with a spatula. Flour mixed with baking powder is poured over the foam and incorporated with light movements. Pour into a tray lined with baking paper and put in the preheated oven at 180 degrees C, until it passes the toothpick test (about 30-35 minutes). Leave the countertop to cool and then cut it into three.
Raspberry Cream: the yolks are mixed with the vanilla powdered sugar, the milk is poured, then it is put on a low heat and it is mixed continuously until it thickens. Leave to cool.
Put the raspberries together with the sugar and water on low heat and let them boil for a while, then sift them until only the seeds remain. The gelatin is hydrated, then heated slightly. Pour over the raspberries and mix well to dissolve completely. Leave to cool.
The whipped cream is mixed. Gradually combine with vanilla cream. At the end, add the raspberries mixed with gelatin. Let cool slightly to set easily.
Chocolate cream: In a saucepan put the broken chocolate small pieces together with the whipped cream. Bring to the boil and mix well to homogenize. Let it cool for an hour. Then mix until a fluffy cream is obtained.
Syrup: boil the water with the sugar for 5 minutes, then remove from the heat. Add the lemon peel and leave to cool.
Cake assembly: take a plate and put the ring of the shape in which the countertop was baked. Place the first countertop and syrup. Grease with raspberry cream, level, then place the whole raspberry in place, pressing to enter the cream. Put the second top, syrup and grease with chocolate cream. Also place the pitted cherries by pressing into the cream. Over this layer I added the rest of the raspberry cream, there was a little left, but it is not mandatory. Place the last syrupy top on top. Let it cool for a few hours to harden the creams.
Meanwhile, prepare the ears and the horn from the sugar paste. Add a little dye and knead the paste. The horn is formed from two strings twisted between them and the ears. I put them in the freezer until the cake is served. For the eyes, melt the chocolate and then pour it on a piece of baking paper, give it the shape of eyes, eyelashes ... whatever it is and put it in the freezer to harden the chocolate.
Cream is mixed with whipped cream and vanilla powdered sugar. After the creams have hardened, carefully remove the ring and coat the cake with whipped cream. In a few bowls put 2 lg of whipped cream and mix with dyes. They are made of these different colors (as in the picture), the eyes, the ears and the horn are placed.
Enjoy your meal!