CEMPASÚCHIL CAKE

Instructions

  1. Cut the sponge cake into two equal parts.

  2. Thoroughly soak the first sponge cake layer with Tres Leches UHT Chantilly syrup.

  3. Add a light layer of Chocolate Chantilly Top Cream and fill with Neapolitan flan.

  4. Completely cover the cake with Chocolate Chantilly Top Cream.

  5. Pour Dark Chantilly Ganache over the top of the cake and, using a spatula, spread it evenly over the entire surface.

  6. Decorate the edge of the cake with lines of Dark Chantilly Ganache and make marigold flowers (cempasúchil) in two shades of orange.

CEMPASÚCHIL CAKE

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g

FILLING

 Ingredients  Quantity
 Chocolate Chantilly Top Cream  30g
 Neapolitan flan  200g

COVERING

 Ingredients  Quantity
 Chocolate Chantilly Top Cream  180g
 Dark Chantilly Ganache  80g

DECORATION

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  50g
 Dark Chantilly Ganache  5g
 Colors: orange and green  5g

Instructions

  1. Cut the sponge cake into two equal parts.

  2. Thoroughly soak the first sponge cake layer with Tres Leches UHT Chantilly syrup.

  3. Add a light layer of Chocolate Chantilly Top Cream and fill with Neapolitan flan.

  4. Completely cover the cake with Chocolate Chantilly Top Cream.

  5. Pour Dark Chantilly Ganache over the top of the cake and, using a spatula, spread it evenly over the entire surface.

  6. Decorate the edge of the cake with lines of Dark Chantilly Ganache and make marigold flowers (cempasúchil) in two shades of orange.