Za 1. sloj: 100 gr šlaga u prahu, 2 dl kisele vode (ledeno hladne), 1/2 kesice ucvršcivaca za šlag, 375 gr mlevenog keksa.
Umutite šlag sa 2 dl kisele vode, uz postepeno dodavanje ucvršcivaca za šlag. Kad ste to umutili, sameljite keks ili dodajte vec samleven i lepo povežite u kompaktnu masu.
Utisnite u kalup sa odvojivim ivicama i stavite na stranu.
Gornji sloj je Ganache. Za njega treba, u totalu, 500 ml slatke pavlake, 800 gr crne čokolade i još 500 ml pavlake za šlag.
500 ml slatke pavlake stavite da se zagreva do tačke vrenja, pa to prelijete preko izlomljene čokolade, ostavite da odstoji par minuta, pa promešate i pustite da se hladi. Posle nekih sat vremena, kada je gotovo hladno, uzmite onih 500 ml pavlake za šlag i dobro umutite, pa polako umešajte u onu prvu masu.
Bitno je da ne mešate previše i da ona prva masa nije vruća.
Posle ovoga, prelijte Ganache preko onog sloja u kalupu, i sutra je spremna za jelo.
GANACHE CAKE
You will need:
For the first layer: 100 grams of cream powder, 200 ml sparkling mineral water (ice cold), 1/2 pack of Whip-it, 375 grams of digestive biscuits
Whip 100 grams of whipped cream powder with 200 ml mineral water, while gradually adding the cream stabilizer. Grind the biscuits, and add them to the whipped cream. Form the first layer in a spring form pan. Set the pan aside, it does not have to go in the fridge yet.
For the second layer: 1.3 l of heavy whipping cream, 800 grams of good dark chocolate
Bring 500 ml of heavy cream to a boil and pour over the broken up chocolate. Let is sit for a few minutes, and then stir it to combine and let it sit for another hour, to thicken up. When it has thickened up, whip the remaining 800 ml of heavy cream, and fold it into the prepared Ganache. Pour that layer over the layer that's already in the pan and leave it in the fridge overnight.
You will need:
For the first layer: 100 grams of cream powder, 200 ml sparkling mineral water (ice cold), 1/2 pack of Whip-it, 375 grams of digestive biscuits
Whip 100 grams of whipped cream powder with 200 ml mineral water, while gradually adding the cream stabilizer. Grind the biscuits, and add them to the whipped cream. Form the first layer in a spring form pan. Set the pan aside, it does not have to go in the fridge yet.
For the second layer: 1.3 l of heavy whipping cream, 800 grams of good dark chocolate
Bring 500 ml of heavy cream to a boil and pour over the broken up chocolate. Let is sit for a few minutes, and then stir it to combine and let it sit for another hour, to thicken up. When it has thickened up, whip the remaining 800 ml of heavy cream, and fold it into the prepared Ganache. Pour that layer over the layer that's already in the pan and leave it in the fridge overnight.
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