Cointreau truffle cake
easy
60 mins
60 mins
Ingredients
- 2 eggs (Gr. M), 1 pinch of salt
- 125 g Sugar
- 50 g Flour
- 30 g Cornstarch
- 1 coated Tsp Baking Powder
- 2-3 TEASPOONS + some cocoa
- 750 g Whipped cream
- 200 g semi-bitter couverture
- 10 g Butter
- 6 sheets white gelatine
- 2 packages Vanillin sugar
- 4-6 Tbsp Cointreau (orange liqueur)
- 7-10 Tbsp Mini truffle and possibly deducted unbeh.
- 7-10 Tbsp Orange peel
- baking paper
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg whites, salt and 3 tbsp. cold water until stiff, adding sugar. Beat the egg yolks separately into the mixture. Sift flour, starch, baking powder and 2-3 tsp. cocoa into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Cooling down
- 2
Heat 150 g cream (do not boil!). Coarsely chop the couverture and melt it while stirring. Stir in butter and let it cool down for about 20 minutes until it thickens a bit. Close a cake ring or springform pan rim around the cake base. Spread the truffle mixture on top (do not whip!). Chill for about 2 hours
- 3
Soak gelatine in cold water. Whip 500 g of cream until stiff, allowing the vanillin sugar to trickle in. Fold in Cointreau. Squeeze the gelatine and dissolve over a mild heat. Stir in 3 tablespoons of cream one after the other, then fold into the rest of the cream. Spread on the truffle cream and refrigerate for about 4 hours
- 4
Whip 100 g cream until stiff. Pour into a piping bag with star-shaped spout. Spray cream tuffs onto the cake. Dust the cake with cocoa and decorate with mini truffles and orange peel
Nutrition Facts
300 kcal
21 g
21 g
4 g
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