25g butter
Deco:
2 kinders bueno
1 teaspoon of praline
Preparation:
Molly cake:
Preheat the oven to 150 ° C hot air.
Cut a disc of baking paper to the size of the chosen mold and a strip 12 cm wide. I used a 21 cm diameter springform pan.
Mix the powders: flour, baking powder and vanilla sugar.
Put the whole eggs and the sugar in the bowl of a food processor fitted with a whisk
Beat on medium speed until the mixture has whitened and doubled in size.
Add the flour / baking powder / sugar mixture and whisk for a few minutes until you get a smooth mixture
Place in a chicken stew, set aside and wash the bowl + whisk
Put the very cold cream in the bowl and turn into a very stiff whipped cream
Gently incorporate into the following preparation using a spatula
Pour into the lined mold, smooth with a horn and bake for one hour.
Unmold on a wire rack before allowing to cool completely.
Cut into 4 discs, once completely cold !!!!
Punching syrup:
Put the sugar, water, and vanilla in a saucepan
Return to a boil and reduce for 3 minutes
Chocolate / hazelnut cream:
Mix the mascarpone with the cocoa with a tablespoon or a hand mixer
Mix the spread and the hazelnut puree in a bowl, add the praline and mix again
Put the cream in the bowl of the food processor fitted with the whisk, beat at medium speed until the cream begins to set
Then add the mascarpone/cocoa mixture
When the cream is firmer, gradually add the spread/hazelnut mixture
Do not beat too much otherwise, the cream will grain !!!! That’s why everything must be ready and on hand
Put in a pocket fitted with a smooth nozzle and set aside in the fridge
Assembly:
Place a cookie disc, the top of the cake) on a cardboard or a round dish and puncher with a brush, not too much either!
Cover with a layer of chocolate whipped cream and place a second disc
Puncher and renew until the discs run out
Set in the fridge for at least 2 hours.
Masking cream:
Mix the mascarpone and cocoa with an electric spoon or whisk
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