I'm embarking on a new confectionery company, not complicated, but hard to fit between the course of biogastronomia, I, the bimbuz succhiatuttoquellochehoincorpo and breaking out with her husband, who later this month at least for me riabbandona a month.
So, not forgetting the various details of the new pie, which incidentally I have ordered a week before the poor (the mio papino ha troppa fiducia nelle mie capacità!!!), mi sono ricordata di una torta fatta per una tifosa speciale per il suo compleanno, che quest'anno forse avrebbe volentieri non festeggiato. Ecco quindi la mia prima torta maglietta .
Come vedete...o almeno dovreste aver capito...la maglietta è quella del Brasile, la decorazione non è molto elaborata, anche perchè ho avuto molto poco tempo per fare il tutto, ma comunque la festeggiata è stata ben contenta! Sono poi molto orgogliosa dello stampo, perchè è stato un premio vinto grazie al contest "Evviva il calcio" Made of in kitchen and my football themed cake .
but I wanted to post the cake more than anything else because there are two interesting cream base: the butter cream, used instead of cream as glue for the MMF, and white chocolate ganache, which is used as filling.
Sorry, but just can not remember the sources from which I was inspired, if someone would recognize, write and comment in the report it immediately.
INGREDIENTS
Sponge from 8 eggs, 200g of sugar and 200g flour
white chocolate ganache 500g white chocolate and 500ml of fresh cream
Cream 250g butter and 400g of butter powdered sugar 1 cup milk
ca. as wet
MMF and pen for decorating taste
PROCEDURE Prepare as usual, the sponge, then mount the eggs with sugar until the mixture "he writes."
Sift flour and incorporate well the (take a bowl the right size, you do not like me !!!): put into the mold and bake until it is cooked, unfortunately you have to experience time and grade with the oven, I keep it around 150 º x 30 '/ 40' and it takes me a bit 'of aluminum foil to avoid burning the top of the cake.
Meanwhile, prepare the ganache: chop the chocolate, heat the cream and then merge the two ingredients mixing until creamy smooth and homogeneous. The ganache should be kept in the refrigerator as much as possible so that it curdles, mine when I put on the cake was still too runny, so if you have it maybe the day before.
When the sponge is ready let it cool (it will be easier to cut) and then divide it into two, then pour over the milk.
then put the stuffing, you see the liquid as it was mine?
Prepare the butter cream: Cut the butter into pieces and blend in the mixer aggiungengo gradually the powdered sugar until a smooth paste, stopping often to avoid the mixing of warm butter.
Then spread the butter cream on the cake.
Then place the MMF on the cake after it is pulled for good with a rolling pin.
Cut the MMF excess and place the edges.
Embellished T-shirt and then rub the whole brushing the cake with water, but do not overdo it otherwise it melts any color!
Here is the cake! Sorry the pictures, but I could not photograph the slice and put on the tray so I really do not even managed a decent photo!
ENJOY!
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