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I propose you a fresh and delicious dessert, perfect to bring to the table both during the summer but that is fine even in winter. A sweet a little laborious, but you will see that the work will be repaid. A delicious dough with cocoa biscuit, decorated with white polka dots contains two Bavarian, one with white chocolate and the other with dark chocolate. Inside an orange jelly that gives freshness to the whole. A perfect spoon dessert to enjoy after a lunch or dinner. You will fall in love with this pokla dot cake… It is an extraordinary dessert that will leave your guests speechless!

Production time: 2 hours + rest time
Degree of difficulty (from 1 to 5): 3
Mold of 20 cm

Ingredients

For the pasta sigaretta
30 g of butter
30 g of 00 flour
30 g of icing sugar
30 g of egg whites

For the cocoa biscuit dough
45 g of flour
15 g of cocoa
115 g of sugar
3 eggs
½ teaspoon of yeast

For the orange jelly
200 ml of orange juice
20 g of sugar
4 g of gelatin (2 Paneangeli jelly sheets)

For the white chocolate Bavarian cream
250 ml of milk
20 g of sugar
100 g of white chocolate
250 ml of cream
2 egg yolks
6 g of gelatin (3 Paneangeli jelly sheets)

For the dark chocolate Bavarian cream
250 ml of milk
30 g of sugar
100 g of dark chocolate 50%
250 ml of cream
2 egg yolks
6 g of gelatin (3 Paneangeli jelly sheets)

polka dot cake

Procedure to make the polka dot cake

For the pasta sigaretta
Whip the soft butter with the icing sugar, add the egg whites and finally the flour. Put the mixture in a pastry bag and draw some polka dots on a baking pan covered with a sheet of parchment paper and place in the freezer.

For the cocoa biscuit dough
In a bowl whisk the egg yolks with the sugar until the mixture is frothy and white; add the sifted flour with cocoa and baking powder. Stir until the mixture is well blended and homogeneous. Stir in the whipped egg whites, stirring from top to bottom without dissembling the mixture. Now take the drip pan from the freezer and pour the mixture, leveling it with a spatula until you get a rectangle 16 × 32 cm. Bake at 180 ° C for about 15 minutes. When cooked, turn the biscuit dough onto a clean cloth sprinkled with granulated sugar so that it does not stick. Cool then cut 6 cm high strips.

For the white chocolate Bavarian cream
Put the gelatine sheets in a bowl with cold water to soften it. Mix the egg yolks with the sugar in a bowl and pour in the milk, stir. Cook the cream in a bain-marie or over a very low heat, stirring constantly, up to a temperature of 82 ° C (the cream should not boil); then turn off and incorporated the squeezed gelatine sheets and mix well. Add the white chocolate into small pieces and melt, stirring well to obtain a homogeneous mixture.

slice of polka dot cake on plate

With the thermomix
Put milk, sugar and egg yolks in the bowl 6 min 80ºC speed 3/4. Then add the gelatine previously soaked in cold water 5 seconds speed 4. At the end mix the chocolate into small pieces 30 seconds speed 4. Let it cool and then gently add the semi-whipped cream. Pour the white chocolate Bavarian cream into a 20 cm ring. Put in the freezer and let it set.

For the dark chocolate Bavarian cream
Put the gelatine sheets in a bowl with cold water to soften it. Mix the egg yolks with the sugar in a bowl and pour in the slightly warmed milk, stir. Cook the cream in a bain-marie or over a very low heat, stirring constantly, up to a temperature of 82 ° C (the cream should not boil); then turn off and incorporated the squeezed gelatine sheets and mix well. Add the dark chocolate into small pieces and melt, stirring well to obtain a homogeneous mixture.

With thermomix
Put milk, sugar and egg yolks in the bowl 6 min 80ºC speed 3/4. Then add the gelatine previously soaked in cold water 5 seconds speed 4. At the end mix the chocolate into small pieces 30 seconds speed 4. Let it cool and then gently add the semi-whipped cream.

polka dot cake decorated with white and dark chocolate

For the orange jelly
Put the gelatine sheets in a bowl with cold water to soften it. Heat 1/4 of the orange juice with the sugar in a saucepan. Add the well-squeezed gelatin, mix well, turn off the remaining juice. Let it cool down. Pour the gelèe into a 16 cm ring and place it in the freezer so that it freezes.

Assembling
Pull the ring with the white chocolate Bavarian cream from the freezer. Line the edges with the biscuit dough, pour half of the dark chocolate Bavarian inside. Place the frozen orange jelly disk and then pour the remaining dark chocolate bavarese. Cover everything with the remaining biscuit dough that you have cut into cubes. Put everything in the freezer again and let it freeze well. Then remove the cake from the ring and refrigerate. Guarnish as desired.
The recipe was made by Manuela Montalbano.

Polka dot cake ultima modifica: 2019-09-17T11:00:51+02:00 da Marco Spetti
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