This cake is for those who want to eat vanilla cake and also chocolate cake.
Delicious and exotic vanilla and chocolate
Just thinking about it makes you feel good, right?
I added the recipe to the dark chocolate mousse to make it tastier. And I decorated it with something that anyone who is not confident in decorating can follow.
Recipe
● Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53 g
Heavy cream (38% milk fat)
(Chocolate, powdered before sifting)
● Finished cake size (18cm * 7cm)
● Bicolor Biscuit
(Mold size: 28cm*38cm)
5 yolks
30g sugar (2 tbsp + 1 tbsp)
5 egg whites
95g sugar (1/2 cup)
65g baking powder (1/3 cup + 2Tbsp)
55g cake flour (1/3 cup + 1 teaspoon MSG)
10g cocoa powder (1 tbsp + 2 tbsp)
● Two types of mousse
* Anglaise sauce
2 yolks
15 g sugar (1 tablespoon)
60g milk (1/4 cup)
60 g heavy cream (1/4 cup)
4 g powdered gelatin (1 teaspoon)
20 g water (1 tbsp + 1 tbsp)
* Dark Chocolate Mousse
55g dark chocolate (1/3 cup)
30g Nutella (2 tablespoons)
135g heavy cream (1/2 cup + 1 tablespoon) (60% whipped)
* Vanilla mousse
3ml vanilla extract
85g white chocolate (1/2 cup)
135g heavy cream (1/2 cup + 1 tablespoon) (60% whipped)
● Dark Chocolate Mirror Enamel
25 g water (1 tbsp + 2 tbsp)
50g sugar (1/4 cup)
50g starch syrup (1/4 cup + 1 teaspoon)
32g sweetened condensed milk (2 tbsp)
4g powdered gelatin (1/2 tbsp)
+ 20g water)
50 g dark chocolate (1/3 cup)
