Chambarde cake
Instructions
Cut the sponge cake and decorate disc Spain evenly with rum or liqueur of your choice, to soften the dough.
Prepare custard mix in a saucepan with a small whisk the egg yolks with the sugar until they become foamy, then add the sifted flour.
pour the cold milk, stirring constantly, put the saucepan on the heat and, stirring constantly, bring to a boil, and let simmer for a few seconds, then pour the cream into a bowl and let cool, stirring occasionally to ensure that the surface will not harden.
Arrange on a plate for desserts a pan of Spain, spread the surface with the custard, overlay a second disc, spread it and so too until the pan of Spain (omitted in spread of custard the last disk).
Melt the chocolate in a saucepan with the butter on low heat (even better if in a water bath).
When the chocolate is completely melted, add the almonds blade, stir and spread all over the cake with a spatula.
Let cool completely and store the cake until ready to serve.
Ingredients and dosing for 8 persons
- 3 pan of spain (26/28)
- 150 g of leaf almond
- Rum or liqueur of your choice other
- For the custard:
- 100 g of sugar
- 4 eggs
- 50 g of flour
- 50 cl of milk
- For the chocolate coating:
- 50 g of butter
- 300 g of chocolate