Ingredients for the cake: 4 eggs
120 gr sugar 1 teaspoon vanilla sugar 120 gr
pastry flour
For the filling:
1 carton of whipping cream 500 ml
1 envelope Nescafe Decaffeinated
100 gr icing sugar
Coverage:
300 grams of chocolate fondant 1 sheet gelatin
milk 100 g butter 20 g icing sugar for dusting
Prepared
Preheat oven to 180 º. We put
butterfly in the blades, put eggs, sugar and vanilla sugar, scheduled 6 minutes, 37 º, Speed \u200b\u200b4, when reschedule end the same but without temperature, time is up add the flour and mix 4 seconds Speed \u200b\u200b3, remove the wing and finish mixing with a spatula, spread the mixture on a baking tray lined with baking paper and bake for 9 minutes (depends on each oven), once the paper and rolled off hot on a cloth or paper, let cool and reserve. We set
very cold cream on speed 3 and 1 / 2, once assembled we add the coffee and sugar and mix with outflanking us not to lower the cream, remove from the cup and reserve in the refrigerator, add the chocolate into pieces and pulverize in speed 7 for 10 seconds, add butter and milk programs 6 minutes 37 second, speed 3, while we soak the gelatine leaf, finished in time you add the gelatine leaf well drained and mix 10 seconds speed 3, cures the trunk with this coverage, and then stripes with a fork to make streaks, dust with icing sugar.
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