Черна гора
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Roi Blanc | 2.000 gr | Sponge cake ingredients |
| Eggs | 1.250 gr | Sponge cake ingredients |
| Water | 240 gr | Sponge cake ingredients |
| Minuta Cream | 400 gr | Cream ingredients |
| Water | 1.000 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 200 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 200 gr | Whipped cream ingredients |
| Minuta Choco | 400 gr | Chocolate cream ingredients |
| Water | 500 gr | Chocolate cream ingredients |
| Milk | 500 gr | Chocolate cream ingredients |
| Sugar | 140 gr | Chocolate cream ingredients |
| Roma Top (Vegetable cream) | 200 gr | Whipped chocolate cream ingredients |
| Casa Cream UHT (Fresh cream) | 200 gr | Whipped chocolate cream ingredients |
| Masca Amarena cherry | 1.000 gr | Coating ingredients |
| Water | 100 gr | Coating ingredients |
| Arabesque Dark (chocolate) | Extra ingredients | |
| Black Line Dried Amarena | Extra ingredients | |
| Scaldis Dark (compound chocolate) | Extra ingredients | |
| Mont Blanc (water insoluble powdered sugar) | Extra ingredients |
Preparation
Use the wire whip to mix all the sponge cake ingredients together at high speed for 6-8 minutes.
Bake at 185 – 190 °C for 50-60 minutes (on bakery trays).
Whip both the creams.
Use a cutter to cut the sponge cakes.
Assemble by first adding the 1st cream up to the middle of preferred molds, continue with a layer of sponge cake on top and then fill the rest of the molds with the chocolate cream. Finish with a layer of sponge cake on top and then freeze.
Remove from the molds and cover with the Masca Amarena Cherry coating (once you have diluted it with water).
Decorate with Arabesque Dark, Scaldis Dark, Black Line Dried Amarena and Mont Blanc.
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