BAHLSEN ABC - Geburtstagstorte (125 Jahre Bahlsen)

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BAHLSEN ABC - Geburtstagstorte (125 Jahre Bahlsen)
BAHLSEN
ABC - Geburtstagstorte
(125 Jahre Bahlsen)
To prepare the ganache cream:
275 g dark cooking chocolate, 55 % cocoa
300 g whipping cream, 32 % fat
50 g butter
To prepare the sponge:
1 pack 125 g Azora biscuits
1 pack 100 g ABC Russian Bread biscuits
For the sponge:
4 eggs (size M)
100 g sugar
100 ml cooking oil
60 g wheat flour
2 level teaspoons baking powder
For the Azora sponge:
Around 110 g Azora breadcrumbs
3 dessert spoons milk
For the ABC Russian Bread sponge:
Around 85 g ABC Russian Bread crumbs
To coat:
125 g black cherry jam
To decorate:
Around 50 g blue marzipan
Some sugar icing
Around 25 g white cooking chocolate shavings
To prepare the sponge put 16 Azora biscuits to one side. Put the remaining Azora biscuits into a food
processor and make fine breadcrumbs (around 110 g). For the ABC Russian Bread sponge: Put the letters
B A H L S E N to one side, and use the remaining biscuits to create around 85 g of fine breadcrumbs in a
food processor.
To prepare the ganache chop the white cooking chocolate into pieces. Heat the cream in a pan and then
take off the heat. Add the cooking chocolate and butter to the cream, and stir the ingredients until they
melt. Pour the chocolate-cream mixture into a mixing bowl, cover with cling film and place in the refrigerator to cool.
Preheat the oven to around 180°, or 160° for fan ovens. Cover a springform baking tin (26 cm diameter)
with baking paper.
To make the sponge add the eggs and sugar to a mixing bowl and whisk into soft peaks for 2 minutes
using a hand-held whisk on the highest setting. Stir in the cooking oil. Mix flour with baking powder, stir
into the egg mixture and half the mixture. Stir the Azora biscuit crumbs and the milk into one half of the
mixture. Add the Russian Bread crumbs to the rest of the mixture. Add a good dessert spoon‘s worth of
cake mixture from one mixture and then the other in turn to fill the prepared springform baking tin. Put
the tin into the preheated oven. Bake for around 20-25 minutes. Loosen the cake base from the tin and
place on a cooling rack covered with baking paper and allow to cool. Then remove the baking paper that
was baked with the mixture. Cut the cake base in half horizontally. Place the lower half on a plate and
cover with jam.
For the ganache filling whisk the chocolate-cream mixture with a hand-held whisk to form soft peaks.
Add a good third of the ganache cream onto the coated part of the cake, spread evenly and then cover
with the other half of the cake. Place 3 dessert spoons of the cream into a piping bag with a serrated nozzle. Use the remaining cream to decorate the top and sides of the cake and embellish with a cake decorating comb. Pipe 16 tufts around the edge of the cake using the piping bag. Put the cake in the fridge for 2
to 3 hours.
In the meantime, roll out the marzipan to 1/2 cm thickness on a little icing sugar. Cut out small letters, e.g.
CONGRATULATIONS, and flowers. Use a little icing to affix the letters and flowers onto the Azora biscuits
that you put to one side earlier.
Shortly before serving the birthday cake, add the decorated Azora biscuits and push down gently. Place
the ABC Russian Bread BAHLSEN letters that you put to one side on the surface of the cake. Decorate the
cake with the chocolate shavings.
Preparation time: around 65 minutes.
Tip:
First place the Azora mixture in the prepared tin, then add the ABC Russian Bread
((((((((
mixture, and then run a fork through the layers of mixture in a spiral pattern to create
a marble effect.
Bahlsen GmbH & Co.KG, Podbielskistraße 11, 30163 Hannover
Telefon: 0511 - 960 0, Fax: 0511 -­960 27 49, E-­Mail: [email protected]