The greedy casting

Instructions

Preparation of sponge cake:

• Break 3 eggs and separate the yolks from the whites
• Mix the egg yolks with a whisk
• Add the sugar and continue stirring
• Pour the milk and stir to remove any lumps of egg yolks
• Add the flour a little at a time
• Add the butter (I recommend slightly heat the butter so you can mix more easily), mix and set aside
• With a hand mixer Whisk egg whites
• Combine the egg whites to the mixture a little at a time and stirring slowly from bottom to top
• Add yeast, stir and leave to rest
• Grease and flour the cake tin
• Pour the mixture and bake at 180° for 40 minute

Preparation cream with whipped cream

• Heat the milk (just needs to warm up, should not boil
• Break 2 eggs and separate the yolks from the whites
• Stir red wine with sugar
• Combine the milk and turn
• Add the flour and stir to remove any lumps
• At this point there are 2 streets

WITH WHIPPED CREAM

• Add the vanilla
• Pour the mixture into a saucepan and let it go over low heat, turning
• When the cream begins to thicken, add cream, turn again for a minute, then turn off the heat

WITH FRESH CREAM TO MOUNT

• Add the vanilla in the fresh cream and beat with the whisk
• Combine the two mixtures gently, stirring from the bottom up
• Put in a saucepan over low heat, stirring constantly until the custard begins to thicken
• At this point, the last step is the same: put the mixture into a bowl, cover with plastic wrap and refrigerate.
• Frosting preparation
• Melt chocolate in a double boiler, add milk a so keep it a little more liquid and shiny.
• If the chocolate is still too thick, add some milk
• When the chocolate is ready, leave to cool for a few minutes

FIRST ASSEMBLY

At this point even the cake has cooled, then remove it from the Pan, cut in half, pour the cream and close. Pour the chocolate into the Center and with a spatula or lecchiera, spread it over the surface. The top layer should have a thickness of at least 5 mm. Refrigerate until solidify the chocolate. Melt milk chocolate in the same way, but adding a bit of whipped cream, in order to obtain a more creamy icing. Allow to cool. Remove the cake from the refrigerator. Put the chocolate in a Pasty bag and tips and decorate the cake. Before serving, let it rest again in the fridge