Two Seasons Cake

Ingredients A:
6 egg yolks btr
4 eggs
80gr sugar
8 gr cake emulsifier

Ingredients B:
60 gr flour
20 gr cornstarch
20 gr cocoa powder

Ingredients C:
100 gr melted butter


1. A Whisk ingredients until white and fluffy.
2. Enter a mixture of B to A as he sifted the batter and stir well. Enter the material C, mix well.
3. Pour into the pan size 18 x 18 cm 3 pieces, which had been smeared with butter and lined with baking paper.
4. Bake until cooked to the temperature 170 degrees Celsius, for 15 minutes or until cooked cake. Set aside.

 

Cream Mousse
Ingredients A:
100 gr fresh milk
3 egg yolks btr
50 g sugar
6 g gelatine

Ingredients B:
100 gr dark cooking chocolate, chopped
100 g white cooking chocolate, chopped

Ingredients C:
150 gr whipping cream

1. A Stir ingredients in a stainless bowl over a fire in a way in-auben marie.
2. Stir with a balloon whisk until cooked and thickened.
3. For the dough into 2 parts. One part was given white chocolate, and 1 part again given the dark chocolate. Mix well.
4. Add whipping cream and stir well.
5. Solution: put a layer of sponge cake into the pan size 18 x 18 cm, give the contents of the white chocolate batter, stacking the sponge, give dark chocolate filling, put the cap back sponge, compact enough.
6. Freeze cake in the freezer for 2 hours. Garnish to taste.