Flamingo cake with mascarpone and white chocolate
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ingredients
5 pk egg 5 tbsp cane sugar 5 tbsp flour plain 1/2 dl oil 1 KL baking powder 2 tbsp cocoa
cream
500 ml whipping cream (33%) 300 g white chocolate 250 g Mascarpone 3 tbsp icing sugar 1 drop pink food colouring
Perie
100 g chocolate ruby
progress
Buttercream for the birthday girl. A beautiful and tasty creation that you can handle with your left back. Easier for experienced housewives, but beginners need not worry either. Let’s progress:
1.
Day one: we start with preparing the cream. I pour 500 ml of whipping cream into a saucepan, heat but do not boil. I remove from the heat and pour white good quality chocolate in the bottom. I cover with clingfilm so that the cream melts nicely into the chocolate. After 3 minutes uncover and stir, if the chocolate still hasn’t melted I can warm it up for a minute. It must not boil. Once the chocolate is completely melted, refrigerate overnight.
2.
The next day I whip. This will make a chocolate whipped cream.
3.
In a second bowl, I beat the mascarpone with the powdered sugar on low speed. Then I gently fold in-no more whipping-the whipped chocolate whipped cream. I added the Dr. Oetker pink food coloring. I put the cream in the refrigerator.
4.
Flamingo head and feathers: I melt the RUBY chocolate in the microwave with the milk. A few seconds, pull out of microwave, stir, put back in microwave,- repeat 2/3 times until chocolate is melted. I pour the melted chocolate into a baggie.
5.
On the baking paper I will first draw the lines of the neck along with the head and beak of the flamingo around the perimeter, I can pre-draw with a pencil on the paper and go along the lines. I then fill with chocolate, I recommend the higher the neck the thicker the layer, for the feathers I progress by drawing circles, which I also fill with chocolate and use a small spoon or brush to brush to one side- you will get a feather. I’ll refrigerate until the next day.
6.
Day two: Prepare the dough: Separate the egg yolks and egg whites. Beat the egg whites with a pinch of salt or a few drops of lemon. Set aside. Beat the egg yolks with the sugar until fluffy. I recommend beating for at least 4 minutes. Then add 1/2 dl of oil to the egg yolk foam and beat again. Add the sifted flour with the baking powder and cocoa to the egg yolk mixture alternately with the beaten egg whites. At least for 2x. Stir in gently with a spatula to keep the mixture fluffy for the casing.
7.
I use a 20cm diameter mould. I line the bottom of the mould with baking paper, pour the mass- the casing- into the mould and bake in a preheated oven 170/180 degrees Celsius for about 15 minutes- hot air oven. After baking I pierce with a toothpick, the dough must not stick to the cake- I leave the baked cake to cool down.
8.
Cut the crust into 2 pieces. To taste, drizzle the casing with melted jam with a drop of rum. I fill with cream. I attach the other casing and spread the cream all over.
9.
Decorate with a chocolate header and feathers. Enjoy!
