Adorable black and white, I never get tired!
Base: Sponge
Garnishing: milk chocolate ganache
Cover: plastic chocolate
decoration: Royal Icing
SPONGE CAKE:
INGREDIENTS (Serves 6 people for a cake diam. 18 cm. And 6 cupcakes) ;
Assemble the 3 whole eggs with sugar for about 10 min., Add 2 egg yolks and place for a further 10 min.
Sift flour and cornstarch and add to the mixture gently for not removing the eggs, mixing well the lemon rind and vanilla.
Bake in oven at 180 degrees for 35-40 min., The cupcakes for about 25 min.
Base: Sponge
Garnishing: milk chocolate ganache
Cover: plastic chocolate
decoration: Royal Icing
SPONGE CAKE:
INGREDIENTS (Serves 6 people for a cake diam. 18 cm. And 6 cupcakes) ;
- 3 whole eggs 2 egg
- 80 gr. sugar
- 40 gr. flour 00
- 40 gr. cornstarch
- zest 1 / 2 lemon
- 1 vanilla pod
Assemble the 3 whole eggs with sugar for about 10 min., Add 2 egg yolks and place for a further 10 min.
Sift flour and cornstarch and add to the mixture gently for not removing the eggs, mixing well the lemon rind and vanilla.
Bake in oven at 180 degrees for 35-40 min., The cupcakes for about 25 min.
Cupcakes: same same dough and filling (injected with a syringe).