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Tricolor cake

Tricolor cake

Name: Tricolor cake
Total time: 1 h 30 min
Ingredients: 1 egg (size class M); 25 g plain flour; 5 g BAM cocoa; 135 g BAM milk chocolate; 170 g heavy cream; 2 gelatine sheets; 135 g BAM Strawberry chocolate; 135 g BAM white chocolate; BAM Tricolor Cake Pastry Package

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 13

We are sure that there is hardly a person who does not know the taste of the legendary ice cream. The layer of three chocolates immediately takes some people back to their childhood, while others are reminded of the legendary ski jumping hill in Slovenia. Tricolor Cake delights your taste buds with the fluffy cocoa sponge and then indulges them with a milk chocolate cream made with BAM milk chocolate. Followed by a strawberry cream made with BAM strawberry chocolate, and finally a surprise with BAM white chocolate cream.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

In the Tricolor cake, a real play of flavours develops: the white chocolate flavour is enhanced by the strawberry chocolate flavour, which, with its colour, adds to the decoration of the Tricolor cake. BAM milk chocolate, in addition to its caramel flavour, adds contrast with its chocolate brown colour.

BAM tip: you can add a dash of BAM vanilla paste to the white chocolate cream to make the flavours pop even more.

The Tricolor cake is suitable for any season, despite its refreshing taste. It is a delight to serve it at a birthday party or to surprise your loved ones.

The ingredients are suitable for eight pieces of cake baked in an 18 cm cake pan.

To make buying and preparing Tricolor cake easier, we've squeezed all three flavours of chocolates into a patisserie bundle.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Tricolor cake

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 13

Ingredients:

for the sponge cake:

1 egg (size class M)
25 g plain flour
5 g BAM cocoa

for milk chocolate cream:

135 g BAM milk chocolate
170 g heavy cream
2 gelatine sheets

for strawberry chocolate cream:

135 g BAM Strawberry chocolate
170 g heavy cream
2 gelatine sheets

for white chocolate cream:

135 g BAM white chocolate
170 g heavy cream
2 gelatine sheets

for all three chocolate creams:

BAM Tricolor Cake Pastry Package

Instructions:

for preparing the sponge cake:

1. Step Preheat the oven to 180°C. Beat the egg and sugar for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 10 minutes. Remove the baked sponge cake from the baking tray and cool on a wire rack.

for the preparation of all chocolate creams:

1. Step As the quantities of ingredients for the chocolate creams are the same, so are the procedures. The white, strawberry and milk chocolate creams are therefore made using the same procedure. Whip 120 g of heavy cream. Melt 135 g of the chocolate of your choice with the remaining 50 g of warm heavy cream. Stir until the chocolate is completely melted. Meanwhile, soak the gelatine in cold water. Let it soak there for 5 minutes. Add the softened gelatine to the chocolate mixture and stir until the gelatine is dissolved. Make sure that the chocolate mixture is not too hot, otherwise the gelatine will dissolve into lumps, which is not what you want. Once the gelatine has melted, gently add the whipped cream and stir until all the ingredients are combined. Follow the same procedure for the other chocolate creams.

assembling the cake:

1. Step Place the sponge cake on the pan and place the ring on the base. Pour the milk chocolate cream over the top and put in the fridge to set. While the cream is cooling, follow the same procedure to make the strawberry chocolate cream and then the white chocolate cream. Chill the cake for at least 5 hours, then remove the ring and decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

Milk Chocolate Drops, 500g

9,90 €

White Chocolate Drops, 500g

9,90 €

Tricolor Cake Set

18,90 €

Discount on products used in the recipe - 10%:

-3,87 €

Total:

34,83 €

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Tricolor cake

Preparation time: 1 h 30 min

Difficulty: 2

Number of ingredients: 13

You can use the code RECIPE to get a 10% discount when ordering BAM products.

BAM tip: you can add a dash of BAM vanilla paste to the white chocolate cream to make the flavours pop even more.

The Tricolor cake is suitable for any season, despite its refreshing taste. It is a delight to serve it at a birthday party or to surprise your loved ones.

The ingredients are suitable for eight pieces of cake baked in an 18 cm cake pan.

To make buying and preparing Tricolor cake easier, we've squeezed all three flavours of chocolates into a patisserie bundle.

Ingredients:

for the sponge cake

1 egg (size class M)
25 g plain flour
5 g BAM cocoa

for milk chocolate cream

135 g BAM milk chocolate
170 g heavy cream
2 gelatine sheets

for strawberry chocolate cream

135 g BAM Strawberry chocolate
170 g heavy cream
2 gelatine sheets

for white chocolate cream

135 g BAM white chocolate
170 g heavy cream
2 gelatine sheets

for all three chocolate creams

BAM Tricolor Cake Pastry Package

Instructions:

for preparing the sponge cake

1. Korak

Preheat the oven to 180°C. Beat the egg and sugar for 10 minutes. Sift the flour and cocoa over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 10 minutes. Remove the baked sponge cake from the baking tray and cool on a wire rack.

for the preparation of all chocolate creams

1. Korak

As the quantities of ingredients for the chocolate creams are the same, so are the procedures. The white, strawberry and milk chocolate creams are therefore made using the same procedure. Whip 120 g of heavy cream. Melt 135 g of the chocolate of your choice with the remaining 50 g of warm heavy cream. Stir until the chocolate is completely melted. Meanwhile, soak the gelatine in cold water. Let it soak there for 5 minutes. Add the softened gelatine to the chocolate mixture and stir until the gelatine is dissolved. Make sure that the chocolate mixture is not too hot, otherwise the gelatine will dissolve into lumps, which is not what you want. Once the gelatine has melted, gently add the whipped cream and stir until all the ingredients are combined. Follow the same procedure for the other chocolate creams.

assembling the cake

1. Korak

Place the sponge cake on the pan and place the ring on the base. Pour the milk chocolate cream over the top and put in the fridge to set. While the cream is cooling, follow the same procedure to make the strawberry chocolate cream and then the white chocolate cream. Chill the cake for at least 5 hours, then remove the ring and decorate as desired.

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