A bit unusual, but very delicious cake with pastry cream and chocolate icing.
Pour 225 g of water into a saucepan, and add melted butter and salt.
To 90 g of rice flour add 3 g of xanthan gum and mix.
Add the dry ingredients to the water, stir, put on the stove, and heat, stirring, until the mass becomes homogeneous and shiny, and the excess water evaporates.
Remove the pan and add the eggs one by one. The consistency of the dough should be such that it slowly stretches downwards when lifted, but does not flow.
Put the dough in a separate container and cool.
Place in an oven preheated to 80 degrees and bake for ~45 minutes. Watch your oven – the sponge cakes should be slightly browned.
Stir sweetener, vanilla, lemon juice, and corn starch in the milk.
Stirring constantly, heat the milk until the mass begins to thicken. Set aside to cool, stirring occasionally.
When the cream has cooled and become thick, stir in the culinary curd "Baltais" and the white chocolate dissolved in a hot water bath. Cool.
I use a metal pastry ring and an acetate plate to make the cake.
Place the first biscuit on the base. Wrap the acetate plate around it and fasten the edges with paper clips. Place a metal ring around the acetate plate and tighten it to fit the size of the sponge cake.
Put half of the cooled cream on the sponge cake.
Put a second sponge cake on top and cover it with the other half of the cream.
Put the cake in the refrigerator to stabilize.
The cake can be sprinkled with coconut crumbs or topped with sugar-free chocolate and milk icing, which goes well with soft-boiled milk cream.
Finished product weight 1340
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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