BEAN CREAM AND CREAM CAKE
- 2 plates of sponge cake here
- 100 gr of sugar
- 100 ml of water
- 50 ml of rum
- Recipe here
- 300 ml of cream to mount
- 2 tablespoons of cream cheese
- 2 heaping tablespoons of sugar
- 150 grams of dark chocolate fondant
- 150 ml of liquid cream
- 1 tablespoon of butter
- Wafer flowers
The first thing is to make the sponge cake as indicated in the recipe. if you have your recipe and it comes out perfect, do it as you do well, it is not necessary that it be as I do it. Also, you can make the round cake, and make the cake that suits you, for example; a Genovese, yogurt, the one you like the most. I do them the day before so that they are well established so that they can be cut better and they do not collapse so much.
We make the syrup; put in a saucepan the water and the sugar, when it begins to boil add the rum let boil a few minutes and remove from the fire. Let cool completely and reserve.
Whip the cream a little, add the cheese and continue to mount, add the sugar little by little. When it is well mounted lid with plastic film and reserve in the fridge.
Mount the cake; cut the biscuits in half, reserve one of the parties for another occasion, you will only need 3 plates. Adjust the three plates to the same extent. Place one of the plates in a dish with baking paper underneath. Chop it with the syrup and put on it a good layer of custard placed on the pastry cream another sheet of sponge cake, put it back with the syrup and put a layer of cream with cheese. Place the last sheet of sponge cake with the syrup and spread a little white cream around the edges to cover the defects that may have and leave it as smooth as possible. Reserve in the fridge.
Heat the cream until it is about to boil. Pour over the chopped chocolate. Let stand for 5 minutes and then stir, add the butter and stir with a manual stirring vigorously. Take the cake out of the fridge and water it all with the melted chocolate that will already be warm. Decorate as you like best.