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Ingredients:
Caramel:
- 180 g crystal sugar
- 150 g sweet cream
- 25 g butter
Sponge cake:
- 1 egg size M
- 30 g crystal sugar
- 30 g plain flour
- 5 g BAM cocoa powder
Moistening the sponge cake:
- 50 ml of milk
- 15 g instant cocoa
Milk cream:
- 250 g mascarpone cheese
- 270 g sweet whipping cream
- 100 g sweetened condensed milk
- 2 squeezes of BAM vanilla paste
- 3 gelatine leaves
Chocolate coating:
- 80 g sweet cream
- 100 g BAM dark chocolate
- 150 to 200 g chopped roasted hazelnuts or hazelnut croissant
@bamchocolate.com Maxi King Cake ?? This is a cake that brings milk cream, caramel, and chocolate together in perfect harmony. Maxi King cake features a light sponge made with BAM cocoa powder, a rich milk cream flavored with BAM vanilla paste, and a silky coating of BAM dark chocolate. Caramel and hazelnut crunch add depth and texture to every bite. ? Ingredients Caramel • 180 g granulated sugar • 150 g heavy cream • 25 g butter Sponge • 1 medium egg • 30 g granulated sugar • 30 g all-purpose flour • 5 g BAM cocoa powder Soaking • 50 ml milk • 15 g instant cocoa Milk cream • 250 g mascarpone • 270 g whipping cream • 100 g sweetened condensed milk • 2 squeezes BAM vanilla paste • 3 gelatin sheets Chocolate coating • 80 g heavy cream • 100 g BAM dark chocolate • 150 to 200 g chopped roasted hazelnuts or hazelnut crunch Preparation Melt the sugar into caramel, add warm cream and butter, then let it cool. Whip the egg with sugar, fold in flour and BAM cocoa powder, bake the sponge and let it cool, then soak with milk and cocoa. Mix mascarpone with condensed milk and BAM vanilla paste, add gelatin and gently fold in whipped cream. Spread the cream over the sponge, add a layer of caramel, and finish with more cream. Heat the cream, pour it over BAM dar k chocolate, and mix until smooth. Coat the cake with the chocolate glaze, cover with hazelnut crunch, and chill until ready to serve. Save for later and keep a cake recipe that leaves everyone impressed. #bam #becomeamaster #maxikingcake #chocolatecake #dessertideas
♬ original sound - BAM (Become A Master)
Instructions:
Caramel preparation:
1
Heat the sugar in a large saucepan over a medium heat until it dissolves and takes on its characteristic caramel colour.
2
Do not stir, just sprinkle the pan; be careful not to burn the sugar. Meanwhile, heat the sweet cream.
3
Over a low heat, add the heated cream to the melted sugar, stirring.
4
Keep stirring until the caramel is smooth.(If you get hard lumps of sugar in between, no problem - keep stirring until the sugar dissolves.)
5
Cook, stirring, for a few minutes to thicken the caramel. Remove from the heat and stir in the butter.
6
Pour the caramel into a bowl and cover it with plastic wrap so that it is touching. Cool to room temperature.
Preparation of the sponge cake:
1
Preheat the oven to 180 °C.
2
Beat the egg and sugar on high speed for 10 minutes. Sift the flour and BAM cocoa powder over the egg mixture and fold in with a spatula.
3
Spread the mixture on a baking tray 18 cm in diameter lined with baking paper (bottom) and bake for 10 minutes.
4
Remove the baked sponge cake from the baking tray and cool on a wire rack.
Preparation of the cream:
1
Whip the sweet cream and put it in a cold place.
2
Soak the gelatine in cold water for 5 minutes.
3
Mix the mascarpone cheese smoothly with the condensed milk and vanilla paste.
4
Take a few spoonfuls of the cream, heat it in a small saucepan and melt the gelatine in it; add it to the rest of the cream and mix well with a hand mixer.
5
Finally, fold in the whipped cream with a spatula.
Assembling the cake:
1
Place the sponge cake on a mat, moisten it and place the ring on it.
2
Spread half of the cream over the top and smooth the surface. Place the whole sponge in the fridge to allow the cream to firm up a little.
3
Fill the piping bag with caramel and pipe a spiral from the centre outwards, 14 cm in diameter (4 cm less than the diameter of the cake) - this is the easiest way to spread the caramel on the cream without packing.
4
In the same way, transfer the rest of the cream into the second piping bag, first around the caramel and then on top. Level the surface of the cream and put the cake in the fridge to firm up (at least 4 hours).
Chocolate topping:
1
Bring the cream to the boil and pour it over the BAM dark chocolate.
2
Wait for one minute and then mix smooth with a spatula.
3
Cool (chocolate should not be warm).
4
Remove the ring from the cooled cake and pour melted BAM dark chocolate over it .
5
Using a palette knife, spread it evenly over the whole.
6
To finish, garnish the cake generously with hazelnut croquant or roasted hazelnuts and chill.
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