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For the countertop we proceed as follows:
Mix eggs with sugar until a creamy composition is obtained.
Then add, one by one, the oil, milk and flour together with the baking powder.
No new ingredients are added until the previous one is completely incorporated.
Sprinkle with cocoa, orange peel and add lemon juice.
Homogenize the composition and pour into a baking tray greased with a little butter or oil.
For the cream, proceed as follows:
Put the whipped cream in a bowl over low heat.
When it reaches the boiling point, add the chocolate broken into small pieces.
Mix lightly with a spatula until completely melted.
Incorporate the butter and keep the bowl cold for a few hours.
Then mix for a few minutes. A fine, dense cream will be obtained.
For the syrup, proceed as follows:
Boil the water with the sugar until the latter melts completely.
Add the orange peel and its juice.
Continue boiling for another 3-4 minutes, then leave to cool.
After complete cooling, cut the worktop into three equal parts.
Place the first countertop on a plate.
Syrup and add some of the cream and raspberries, doing the same with the next two tops.
The cake is covered in the remaining cream and in a thin layer of chocolate.
(For decoration: Melt the chocolate, spread it on a foil and then roll it around the cake. Leave it for 5-10 minutes, then peel off the foil).