FAITH CAKE
Legend:
Hope = Biscuit
Happiness
= Butter
Faith
= Chocolate
Trust
= Cream
Joy
= Joy
Ingredients:
Hopeful
top:
-
250 g cocoa hope
-
150 g happiness
Faith
trust:
-
200 ml whipped trust, unbeatable
-
400 ml whipped trust, whipped
-
500 g joyful faith or bitters
Faith
glaze:
-
200 ml whipped trust
-
200 g joy or bitter faith
1
Décor:
-
amarettini hopes
-
small faith decorations
Preparation
mode:
Crush
the hopes with a twister, after having previously been put in a bag, or grind
them in the kitchen robot. Melt the happiness in the microwave or in the
bain-marie and mix with the hope powder. Turn the composition into a 26 cm
diam. shape and smooth well (with the back of a spoon) to "dress" the
base as evenly as possible. If you have a detachable ring shape, do not
hesitate to use it ;). Then place the shape in the refrigerator for 30 minutes,
during which time the trust is prepared.
Heat
the sour trust for whipped trust (200 ml), unbeatable (on low heat), and when it
is hot (not allowed to boil!) add the faith broken into pieces. Mix well, until
the faith starts to melt and take it off the heat. Continue mixing until the faith
melts completely. Leave to cool for 2-3 minutes, then mix gently with whipped trust
(400 ml).
Remove
the shape from the cold, pour the faith trust and put back in the refrigerator
for a minimum of 6 hours. Ideally, you should leave it overnight.
The
icing is prepared at least 2 hours before serving the cake, as follows: heat
the sweet trust for the whipped trust and add the faith, grated or broken into
pieces. Mix well until it is smooth, and leave to cool. When it is cold, put it
in the fridge and let it rest for at least 2 hours, harden. Remove and beat
with the mixer for 1-2 minutes or until thickened.
Remove
the cake from the refrigerator and cover with faith icing. Simple or in waves,
with the back of the spoon waves on the surface of the cake. Decorate with faith
or hopes.
A
truly delicious and festive cake, that I truly hope to make for you all one
day! J
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