Milk
4 eggs
1/2 cup (ch) of butter
2 cups (ch) of all-purpose flour
2 cups (ch) of warm water
2 spoons of active dry yeast
Cream of Damson:
1 cup (ch) of damsons
1 cup (ch) of water
1/2 cup (ch) of all-purpose flour
Walnut Truffle:
500g white chocolate, melted
1 can of heavy cream without serum
1/2 cup (ch) of ground walnuts
2 cups (ch) of whipped chantilly, according to the manufacturer's instructions
Cobertura
1/2 liter of whipped chantilly
2 sheets of transfer paper for chocolate, 40 x 30 cm
1 cup (ch) of white chocolate, fractionated and melted
1 packet of flower power*
Milk
4 eggs
1/2 cup (ch) of butter
2 cups (ch) of all-purpose flour
2 cups (ch) of warm water
2 spoons of active dry yeast
Cream of Damson:
1 cup (ch) of damsons
1 cup (ch) of water
1/2 cup (ch) of all-purpose flour
Walnut Truffle:
500g white chocolate, melted
1 can of heavy cream without serum
1/2 cup (ch) of ground walnuts
2 cups (ch) of whipped chantilly, according to the manufacturer's instructions
Cobertura
1/2 liter of whipped chantilly
2 sheets of transfer paper for chocolate, 40 x 30 cm
1 cup (ch) of white chocolate, fractionated and melted
1 packet of flower power*
Milk
1
Basa the eggs and butter and reserve
Combine the remaining ingredients (without yeast) in another bowl
2
Add the dry mixture to the stand mixer, alternating with the egg/butter mixture and water
3
When the prepared mixture is well uniform, add the yeast delicately
4
Basa for at least five minutes to leave the dough homogeneous
5
Line the bottom of a 35cm mold with parchment paper; grease and flour the sides
6
Pour the dough into the mold and bake in a preheated oven at 200°C for about 30 minutes
Filling
1
Simmer the damsons in water with all-purpose flour for two minutes
Blend in a liquidizer and reserve
2
In another bowl, combine the chocolate, heavy cream, and walnuts; mix well
3
With the help of the spoon, add the whipped chantilly and mix until fully incorporated
4
Wait for the cake to cool before disassembling it
Then, remove the parchment paper from the bottom
5
Cut the dough into three horizontal equal parts – be careful not to crush!
6
In the first part, leave a 1cm gap on either side and fill with cream of damson
7
Top the cream with half the prepared damson mixture, distributing evenly
8
Add another layer, repeat the filling procedure (step 7) and close with the lid
Cobertura
1
Cover the cake with whipped chantilly
Prefer to leave a thin layer on the edges of the cake
2
With piping bag no
107, draw two horizontal lines connected by short vertical lines
3
Make another large one over the tips of the short lines
Fill in the gaps with more vertical lines
4
On the side, use zigzags
To finish, invest in small 'S's at the extremities
5
Cut about 20 pieces of 10cm x 15cm from the sheets of transfer paper with chocolate
6
Melt the white chocolate and brush a thin layer onto the sheet
7
Before the cake hardens, press the tip to shape into a 'U'
8
Wait for it to cool well, remove the plastic wrap and cut off any excess chocolate with scissors
9
Distribute them evenly over the surface of the cake
Place some also on the sides
10
Spread some flower power, always followed by leaves, and serve.
