Cointreau truffle cake

Name: Cointreau truffle cake
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 150 g + 400 g + 100 g whipped cream; 200 g Dark chocolate coating; 10 g Butter; 2 Eggs (size M); 1 pinch Salt; 120 g Sugar; 50 g Flour; 30 g Cornstarch; 1 TEASPOON Baking Powder; 2 TEASPOONS Cocoa powder; 5 sheets white gelatine; 1 package Vanillin sugar; 4-6 Tbsp Orange liqueur; 7-10 Tbsp Cocoa; 7-10 Tbsp Crispy Minis; 7-10 Tbsp sugared orange peel in fine strips; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

150 g + 400 g + 100 g whipped cream
200 g Dark chocolate coating
10 g Butter
2 Eggs (size M)
1 pinch Salt
120 g Sugar
50 g Flour
30 g Cornstarch
1 TEASPOON Baking Powder
2 TEASPOONS Cocoa powder
5 sheets white gelatine
1 package Vanillin sugar
4-6 Tbsp Orange liqueur
7-10 Tbsp Cocoa
7-10 Tbsp Crispy Minis
7-10 Tbsp sugared orange peel in fine strips
baking paper

Directions

1
For the truffle cream, bring 150 g cream to the boil. Finely chop the chocolate coating and melt in it. Add butter, melt and let it cool down. Meanwhile separate the eggs for the base. Beat egg whites, salt and 3 tablespoons of cold water until stiff. Let the sugar trickle in.
2
Fold in the egg yolk. Sieve flour, starch, baking powder and cocoa onto the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Then let it cool down a little, turn out of the mould and let it cool down completely. Cover the base with a cake ring. Spread cream on top. For the cream, soak gelatine in cold water. Whip 400 g cream and vanillin sugar until stiff. Stir in liqueur. Squeeze the gelatine, dissolve lukewarm, stir into the cream.
3
Cover the base with a cake ring. Spread cream on top. For the cream, soak gelatine in cold water. Whip 400 g cream and vanillin sugar until stiff. Stir in liqueur. Squeeze the gelatine, dissolve lukewarm, stir into the cream. Spread on the truffle mixture and chill for about 1 hour. To decorate, whip 100 g cream until stiff. Pour into a piping bag with a star-shaped spout. Dust the cake generously with cocoa. Spray the cream tuffs on the edge and dust lightly with cocoa. Decorate with crunchy mini-cakes and orange strips dipped in sugar
4
Spread on the truffle mixture and chill for about 1 hour. To decorate, whip 100 g cream until stiff. Pour into a piping bag with a star-shaped spout. Dust the cake generously with cocoa. Spray the cream tuffs on the edge and dust lightly with cocoa. Decorate with crunchy mini-cakes and orange strips dipped in sugar
5
waiting time approx. 1 3/4 hours