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Chocolate Tamarillo Cream Cake

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Chocolate Tamarillo Cream Cake
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
0
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Ingredients

for
1
baking sheet
For the dough
softened Butter (for greasing)
Crumb (for dusting)
175 grams
softened Butter
120 grams
2 tablespoons
1 pinch
1
organic Orange (zested and juiced)
4
250 grams
1 teaspoon
1 teaspoon
1 tablespoon
100 grams
ground Walnuts
60 milliliters
For the filling
800 grams
250 grams
300 milliliters
1 tablespoon
1 tablespoon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter and dust with breadcrumbs.

2.

For the dough: Beat butter, sugar, vanilla sugar, salt and orange zest until creamy. Gradually add eggs. Stir in orange juice. Combine flour, baking powder, cinnamon, cocoa and ground walnuts. Alternate adding dry ingredients and milk to butter mixture until a smooth dough has formed. Pour into the pan and bake until golden brown, about 30 minutes. Remove from oven, let cool briefly, release from the pan and let cool on a wire rack. Then cut in half horizontally.

3.

For the filling: Blanch tamarillos, shock in ice water, peel and slice. Boil sugar and 400 ml (approximately 1.6 cups) of water and simmer for about 10 minutes. Remove from heat, add tamarillos and let cool. Beat cream and vanilla sugar until stiff and fold in cocoa.

4.

Drain the tamarillos, reserving the syrup. Cover one layer of cake with half the tamarillos and spread with about 2/3 of the chocolate cream. Add top layer of cake. Cover cake with remaining cream and decorate with remaining tamarillos. Drizzle with syrup, slice and serve. 

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