Matilda Cake ????in light version, bigger and much less expensive ????
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Fitporn https://fitporn.com code Fitlovers ???? Gymbeam: https://gymbeam.it code Fitlovers5 ✅ FOLLOW US ✅ ~ Instagram - / 2foodfitlovers ~ TikTok - https://vm.tiktok.com/ZMLPpVbC1/ ~ Amazon - https://www.amazon.it/shop/2foodfitlo... See you next video, Raf & Cate ❤️ You asked us and we did it, if you prepare this for New Year's Eve you will make a great impression, especially if you then eat it all???? ❤️ Leave a like, save and share the reel???? ????Code "Fitlovers" -10% on our products @ fitporn to support us ❤️ RECIPE ➡️ 30cm cake tin (Halve everything if it is 22cm) Ingredients: -180g cake flour -90g erythritol + sweetener to taste, even in drops (we have used 0.4g of sucralose) -60g bitter cocoa -12 medium/large eggs -270ml milk -6g instant yeast -6g hydrolyte (optional, for greater softness and volume) For the chocolate ganache: -800g of chocolate (we used dark without added sugars) 800g cream (we use vegetable) Method: Separate the yolks from the egg whites, beat the latter until stiff (add a pinch of cream of tartar or a few drops of lemon juice to make them more stable, they will also whip much better if at room temperature ), separately mix the powders and add them to the egg yolk and milk (you need to form a smooth and homogeneous mixture, so adjust the quantities of milk, as all the flours are different from each other). Add it to the whipped egg whites, a little at a time, with a spatula mixing from bottom to top (do not leave lumps and do not deflate the mixture). At this point add the hydrolyte if you have it and pour into the mold with baking paper on the base and sides and cook in a static oven preheated to 160 degrees for 40/50 minutes (do the toothpick test to be sure). In Meanwhile prepare the ganache, melting the chocolate (in the microwave or bain-marie) Heat half of the cream (it must not boil) and add it to the melted chocolate, then mix and add the remaining cold cream. Leave to cool for 15-20 minutes in the fridge, then use the whisks to whip the mixture. When it is smooth and voluminous, it will be ready. Cut the cake into three layers, for each layer wet with a little milk and then add the ganache. Let it harden in the fridge and voilà ❤️
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