BOSOM CAKE
This vegan cake is a little bit work intensive but the result is it worth and awesome 🙂
INGREDIENTS
for the corpus:
- I took the double quantity of the following recipe:
http://traudavegan.com/en/sacher-cake-2016/?noredirect=en_US
for the chocolate ganache
- 400 g vegan chocolate
- 200 ml vegan cream
also:
- 500 g nude-colored vegan fudge
- 250 g red vegan fudge
- eatable vegan diamonds
PREPARATION
for the ganache:
- Grate the chocolate
- Heat the cream in a pot
- Stir the chocolate into the hot cream
- Keep in a cool place over night, DON’T PUT IT IN THE REFRIGERATOR !!!
for the dough:
- Preheat the oven to 180°
- Put a sheet of baking paper on a baking tray
- Put a heart-shaped cake ring and 2 little metal bowls on the baking tray ( see the following pictures)
- Mix the dough as you do in the following recipe:
http://traudavegan.com/en/sacher-cake-2016/?noredirect=en_US
- Fill the dough in a the cake ring and additionally in the metal bowls
- Bake it for 35-40 minutes (test for doneness with a toothpick )
- Let it cool down in the forms
- Take it out of the forms
- Cut the heart-shaped cake through by half ( horizontally )
- Spread the lower layer with apricot jam as you do when you make a Sacher Cake
- Put the upper layer on it
- Spread apricot jam onto the flat bottom sides of the 2 hemisphericals and place them on the upper layer
- Spread the whole cake with ganache
- Refrigerate for 1 hour
- Spread again ganache onto it so you get a plain surface
- Refrigerate again for 1 hour
- Roll out the nude-colored fudge and cover the cake with it
- Form 2 nipples out of fudge and put them on the bosoms
- Refrigerate for 30 minutes
- Roll the red fudge out
- Cut out a corset as you like and cover the cake with it
- Decorate with the diamonds
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