Milky Way
Ingredients
Sponge
Cream
Cream 2
- 100 g
- Water
- 1000 g
- Butter 82%
- 600 g
- Milk chocolate 33% Sicao
- 400 g
- Dark chocolate 55% Sicao
- 400 g
- Egg yolk Balticovo
- 600 g
- Egg white
A method of preparing
1
Mix Choco Lux, oil, egg mass, water mix at medium speed for about 5 min. We put on a plate of size 40x60 cm, thinly spread and defrost at 230 degrees Celsius for about 12 minutes.
2
Whisk the cream with sugar and add hot gelatin. Spread the resulting cream evenly over the entire surface of the baked cake.
3
Melt the butter, add chocolate and yolks, stir gently. In a separate bowl whisk the proteins, then pour butter with chocolate and yolks into them and gently stir again. Finished cream spread on pre-gelled cream.
4
We decorate as we see fit.
Bon appétit!
