You now can advance a step in the process&see Tip 3&. When you put the second layer on it, it will maintain stability, and not get squishy. Then put in the freezer for about 10 minutes.
Tip 2: For the mousse&.I put the mousse on one layer (rather than assembling with the other three) as follows: Put the mousse on one layer, spreading to the edges. You will save yourself much beating/waiting time (even with the mixer) by employing this. For the glaze, be careful as it will set up quickly. Tip 1: With the buttercream, glaze and coffee mousse-use a metal/copper pan set in a bowl of ice water to speed the beat-to-cool phases on each of these. This is cake that leaves everyone is so beautiful and so delicious. I have a few 'tips' to speed along the process of making this exquisite cake. And it still tasted great! The only changes I made to the recipe were to use a standard ganache recipe in place of the glaze, and to cut the cake into six layers rather than four (with three layers of buttercream and two of mousse in between). I *did* have trouble with the mousse not setting up properly, but that could have been something I did. Really delicious! The cake is moist and light, the coffee mousse is fantastic and the buttercream is rich and chocolatey (but definitely buy a good quality milk chocolate to keep the end product from being too sweet, or add some unsweetened cocoa/chocolate).
0 kommentar(er)
