Staffordshire Cats Antique

This cake is prepared in 3 stages:








I . THE BISCUIT

Mount 3 egg whites until stiff incorporating 15g brown sugar gradually tighten
Although with 45g caster sugar

Mix 65g icing sugar 65g + almonds 15g flour + mixture then add 1

Bake 12 minutes 210 ° C preheated oven



II. THE CRUNCH PRALINE

Collapse 100g crumbled gavottes

Melt 80g of milk chocolate in a bain-marie and add 140g praline.
Stir and mix gavottes

Spread on cookie




III. THE DARK CHOCOLATE MOUSSE

Warm milk 50g

Melt 200g dark chocolate in a bain-marie then pour over the warm milk. Smooth with a whisk

Beat whipping cream 250g until foamy then add chocolate in 2 times




The rest is editing.

For Deco top of the cake, well embed the mat embossed chocolate mousse, then pour the remaining mousse.

Sprinkle bitter cocoa before serving



It is very good, but super sweet!

NOTICE GREAT GOURMET!