Rosa Cooking

Baron cake

I recently came across this interesting cake on the internet ..... for the first time I made it exactly according to the original recipe, and for my princess's birthday it underwent some minor changes ... I write down the recipe as I made it so that I don't forget .. .and maybe someone will find some ideas ..

Preparation steps

  • Biscuit
  • Mix the egg whites well with a pinch of salt and slowly add the sugar.
  • Mix bread crumbs with cocoa and mix lightly into the prepared snow.
  • Arrange the prepared mixture on a baking tray (35x40 cm) previously covered with baking paper.
  • Bake for about 15 minutes. in an oven preheated to 180 C.
  • Bake two such biscuits
  • Cut the cooled biscuits into two parts so that you get four crusts.
  • Cream no. 1
  • Mix the egg yolks with the sugar until they lighten, then alternately add cocoa powder mixed with the pudding and 1 dcl of milk.
  • Put the rest of 4 dcl of milk on the fire and let it boil.
  • Briefly remove from the stove and stir in the prepared mixture of eggs and pudding. Return to the heat and cook until thickened.
  • When the mixture has thickened, remove from the stove and add the crushed chocolate. Stir until the chocolate is melted.
  • Add room temperature butter to the still warm cream and work well with a mixer. Allow the cream to cool.
  • Cream no. 2
  • Mix wild berries with sugar and 1 dcl of water and put to boil. Soak the gelatin according to the instructions on the bag and let it swell.
  • When the fruit boils and all the sugar has dissolved, mash it with a potato masher or make with a stick mixer.
  • Stir the pudding with 1 dcl of water and add to the prepared fruit.
  • Cook until thickened, then remove from the stove, add the swollen gelatin, mix well and cool.
  • The cake is arranged by first applying chocolate cream on the crust, then carefully applying fruit cream over it - then again the crust, chocolate cream, fruit cream ... do not spread the last crust. It would be ideal to have a cake ring like this, but you can do without it. Leave the cake to squeeze well for a few hours in the cold.
  • Once the cake has set well, remove the hoop and start decorating.
  • Ornamentation
  • For the pink cream, heat the sweet cream but not to boil, add the color and then the white chocolate broken into cubes. Mix everything well to get a uniform mixture and leave to cool well.
  • Make the cooled cream well with a mixer and coat the whole cake with it.
  • For the glaze, melt the dark chocolate with the oil and pour over the pink cream.
  • Make ice cream by shaping the coconut nest mixture (or something similar)
  • Dip tea rings into melted dark chocolate or red mixture that you have poured over the ball and sprinkle with brown crumbs .....
  • ... and let your imagination run wild and play ...
  • ... and after all, enjoy the delicious and juicy pieces of cake ...



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