A cake with excellent nutritional value Can also be enjoyed during weight loss.
Place all the cream ingredients, except the curd, in a saucepan (preferably a double-bottomed saucepan) and put on the stove. Stir continuously until the mixture thickens, and allow to bubble.
Set aside to cool (cover with cling film so that it touches the surface of the cream). Or cool in a cold water bath. Add the culinary curd to the cooled cream and whip.
Take the frozen puff pastry sheets, defrost them slightly and cut them into small squares.
Place the pastry squares on a baking sheet and bake in a preheated oven at 180 °C. Cool and divide the biscuits into vertical slices.
Before assembling the cake, dissolve the gelatine in a hot water bath or in the microwave (in pulses of 20 seconds) and add to the cream. Blend everything. Add the puff pastry crumbs.
Place a metal pastry ring on the base, which is lined on the inside with an acetate sheet. Tighten the ring to a diameter of 20 cm.
Pour the cooled, and starting to stiffen, mass into the mould. Place the cake in the fridge to harden.
Pour 50g milk into a bowl, add 10g gelatine and leave to swell.
Pour the remaining 150g of milk into the saucepan, add the 25g of milk powder and stir to "moisten" the milk powder a little.
Add 25g cocoa, sweetener, vanilla and heat/boil, stirring with a pastry whisk, until slightly thickened.
Stir the swollen gelatine into the hot cocoa mass and stir until it dissolves and the cocoa icing is smooth. Pass the glaze through a sieve and set aside to cool. Place cling film on top of the icing so that it touches the warm mixture (this will prevent a film from forming as it cools).
Wait until the icing cools to ~28-30 degrees and then pour it on the cold cake just taken out of the fridge.
Put the cake back in the fridge to harden the icing.
Finished product weight 2200
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.
