Petitchef

Eggless biscuit jaconde imprime/entremet-

Other
8 servings
20 min
45 min
Very Easy

Ingredients

Number of serving: 8

For the cocoa paste:

Condensed milk-100 g

Butter-25 g

Flour-50 g

Cocoa Powder-10 g

Drinking Chocolate-10 g

Chocolate essence-1/4 teaspoon

Baking Powder-1/2 teaspoon

Soda-bi-carb-1/4 teaspoon

Butter Milk-4 tablespoons


For the Yellow Sheet Cake:

Condensed Milk-200 g

Flour-125 g

Butter-50 g

Baking Powder-1 teaspoon

Soda-bi-carb-1/2 teaspoon

Milk-3/4 cup

Buttermilk-1/4cup

Vanilla Extract-1/2 teaspoon

Yellow Food Color


For the Chocolate Butter cream:

Butter-50 g

Icing Sugar- 175 g

Drinking Chocolate-20 g

Cocoa Powder-20 g

Chocolate Essence-1/4 teaspoon

Milk-2 tablespoons


For the Custard Layer:

Milk-1c up

Custard Powder-2 tablespoons

China Grass-50 g

Sugar-4 tablespoons

Preparation

  • Mix flour, baking powder, cocoa powder, drinking chocolate and soda given for the paste. Cream butter and condensed milk. Add the flour mixture and butter milk and mix to form a thick paste.
  • On a baking tray, apply butter and keep a butter paper on it. The butter will hold the paper on the tray. Grease and dust the butter paper. Take the paste in a plastic bag. Give a small cut at the tip of the bag.
  • Pipe out desired designs on the prepared butter paper. Now switch on oven and set the temperature at 175C. Beat butter and condensed milk given for the sponge sheet. Sieve flour, baking powder and soda.
  • Add milk, flour and butter milk alternately and prepare a thin cake mix. Take this cake mix in a plastic bag, cut the end and pipe the mix on the butter paper filling all the gaps.
  • Bake for 5-6minutes. Be Careful. If a tooth pick comes out clean, remove the tray from oven and flip the sheet on a wire rack immediately.
  • Bake the remaining paste in a greased and dusted cake tin and allow it to cool. If you have a mold then the work is a lot easier. Line the inside of the mold with buttered butter paper.
  • Cut the sheet cake to the desired length and width. Line the mold with this sheet. Be careful. You have to handle it like feather. When finished with the lining, crumble the remaining cake to a fine powder.
  • Cut the cake baked with the paste to the size of the mold. It has to fit the base. Cut it accordingly. Place the mold on the plate. Place the base cake inside.
  • If the cake is not inverted on the wire rack, then the steam from the hot cake will make it soggy and it will be impossible to line the mold. Let it cool. You can prepare one cup of butter cream for the filling.
  • Mix the cake crumbs with 3tbs butter cream and prepare a smooth dough. Fill the cake with this cake dough followed by a layer of plain butter cream. Break marie biscuits and run it in the mixer to make a fine powder.
  • Mix cold milk to make it a smooth paste. Add a layer of this mixture. Peel and slice Apple to thin slices. Arrange the slices on the marie biscuit layer. Mix custard powder in 1/4cup of milk. Boil 1/2cup milk and add the custard milk and sugar. Wash china grass and add it to the remaining milk.
  • Boil it on low flame until the china grass dissolves completely. Add this to the custard milk. Bring it to boil and switch off stove.On cooling, it will thicken. Arrange a layer of this custard on the apples and fill the cake fully. Allow it to set in refrigerator. After the custard is set, decorate the top with chocolate butter cream(cream all the ingredients for the butter cream). Serve cool.

Photos

Eggless Biscuit Jaconde Imprime/Entremet-, photo 1Eggless Biscuit Jaconde Imprime/Entremet-, photo 2Eggless Biscuit Jaconde Imprime/Entremet-, photo 3





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