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The products I use in the video;
My cake circle: www.besanmutfak.com/AYARLI-CE...
The spatula I use to plaster the cake: Cakes Party Oblique Cake Spatula 25 cm
www.hepsiburada.com/cakes-par...
Metal containers I use in the kitchen: www.pembisdukkan.com.tr/urun/...
My Falez cookware set: www.pembisdukkan.com.tr/urun/...
The bottle with which I squeezed milk: www.pembisdukkan.com.tr/urun/...
My disposable squeezing bags: www.pembisdukkan.com.tr/urun/...
The lampholder I used in the upper decoration, the big serrated lampholder in this set: www.pembisdukkan.com.tr/urun/...
Gold cutlery set: www.pembisdukkan.com.tr/urun/...
Chocolate cake
For the sponge cake;
Materials:
6 eggs (at room temperature)
1 1/2 cups sugar
1 and a half cups of flour
Half a glass of wheat / Corn starch
Half tea glass of hot water
1 packet of vanilla
1 packet of baking powder
3 tablespoons of cocoa
The points to be considered when making a 🌿 sponge cake:
1. Eggs must be at room temperature.
2. While separating the egg whites and yolks, not even a drop of egg yolk should get into the egg whites.
3. While whisking the egg whites, the container in which we are whipping must be absolutely dry.
4. When mixing the wrapped mortar and egg whites, a mixer should not be used, it should be gently mixed with a spatula from the bottom to the top.
5. The clamp mold should not be oiled with margarine / butter / oil, instead the walls of the mold should be covered with oil paper. When we apply oil, the dough swells by making a belly without clinging to the walls of the mold. We should put greaseproof paper instead of greasing the edges to make it flat rise. You can apply some butter to the mold and stick it in the greaseproof paper.
6. Our oven must be preheated.
7. The oven door must not be opened during the first 20 minutes. Our sponge cake should be cooked for at least 40 minutes. (It usually takes 1 hour for me, but since every oven is different, you should check it after 40 minutes.)
7. When the cake coming out of the oven is taken out of the mold, it should be immediately turned over to the oven wire so that the middle part does not collapse.
8. In order to cut our sponge cake, we must wait for it to cool down.
9. After this cake cools down, you can wrap it in a stretch and keep it in the refrigerator for 2 days.
Fabrication:
Egg whites and yolks are separated. The whites are whisked until it reaches the consistency of shaving foam. Whisk the yolks in another bowl with sugar and hot water at high speed until they reach a creamy consistency. Then dry materials are sieved into it. Whisk for the last time. Add half of the egg whites to this mixture and mix it gently with a spatula. By adding the rest, the mixing process is continued until the dough is well identified. The mortar taken into the mold is cooked in a preheated 170 degree oven for about 45 minutes. The cake taken from the oven (it took me 1 hour) is cooled by inverting it on a wire rack. After it cools, it is cut into slices and made ready for cake service.
Chocolate Pastry Cream
4 glasses of milk
6 tablespoons of sugar
4 tablespoons flour (light heaping)
3 tablespoons of starch (light heaping) (wheat corn does not matter)
25 g cocoa
2 egg yolks
After covering the gold
1 tablespoon of butter
80 g dark chocolate
1 packet of vanilla
After cooling down; 1 sachet of whipped cream
Ganache cream
200 ml liquid cream
240 g milk chocolate (3 tablets)