Music Teaching For 3-5

Sponge

inspired by bread bread, wine wine

tonight I have relatives to dinner and I dabbled in the preparation of this cake ... pretty elaborate!

prepare the sponge:

• 8 eggs 250 g sugar


• 130gr flour 00


• 95 grams of potato starch


• a sachet Vanillin

beat eggs and sugar with electric mixer for 15 minutes, sieve the flour, potato flour and vanilla and stir with a wooden spoon. bake in a mold of 26 cm in diameter in a preheated oven at 160 degrees for 30-35 minuti.far cool the sponge cake and cut it in half, sprinkle with a syrup made by dissolving 100g of sugar in 125 grams of water (medium heat ) and adding 50 grams of rum and 3 tablespoons of unsweetened cocoa.

prepare the custard:

3 egg yolks 3 tablespoons sugar



• 3 tablespoons flour 3 cups


• milk

beat with a whisk the yolks and sugar, add the milk and the flour, cook over medium heat until the cream reaches the desired consistency (rather duretta).

tiny slice a pear and cook up a pan with a knob of butter

mount with electric whisk 500 ml cream with 70 grams of sugar

combine pear, cream and cream, add 15 grams of gelatin or gelatin sheets (previously soaked in water, drained and dissolved in a little 'heated water)

pour half the mixture obtained on sponge cake, Put on top of the left half of the cake pan and sprinkle with the syrup already used

pour over the sponge a compound obtained by dissolving 150g of dark chocolate with a glass of milk and a beaten egg

decorate the surface and edges of the cake as desired using the bag in Poschiavo and brush using the two advanced composites (I I've also put the slices of pear previously cooked in a pan with a knob of butter)