Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.
Here is my version 😉 Continue reading
Inspiration:
Cake: https://cookpad.com/recipe/2095697
Chocolate cream: http://www.choco-recipe.jp/milk/smartphone/
Chocolate glaze: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake
All measurement here is based on what I used for the cake in frames
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INGREDIENTS
🎂 Cake (3 layer, round pan 18cm)
3 large eggs (cold OK)
120 g brown sugar (gula putih OK)
90 g all purpose flour (tepung terigu)
30 g cocoa powder
30 g butter —> melted
🥛 Chocolate cream
200 ml heavy cream
100 g chocolate bar —> grated
🍯 Glaze
50 ml sweetened condensed milk
90 g semisweet chocolate chips
70 g brown sugar
55 ml water
5 g gelatin powder
13 g unsweetened cocoa powder
Sweet Potato Mont Blanc
Posted from Ega’s Instagram
[SWEET POTATO MENU 3/9]
“Sweet Potato Mont Blanc” with white chocolate #almondcream as the base (9/12). Satu lagi hasil olahan si telo kemarin, #firstattempt bikin kue #montblanc (#モンブラン) yang ngetop di Jepang, terutama saat musim gugur. Oh, we’re really overdose of sweet potato yesterday 😂🍠 And I wish I had a mont blanc piping tip! It’s very hard to make the swirls with one-hole tip.
👩🏻🍳 Almond cream recipe by #recipega (see below)
👨🍳 Mont blanc paste recipe by @cookingwithdog (see below)
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#マザー牧場 の #さつまいも狩り から 3番目の料理は完了した。
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#さつまいも #さつまケーキ #さつまいもモンブラン#さつまいも料理 #ハラール#sweetpotato #sweetpotatocake#sweetpotatomontblanc #japaneserecipe#autumnrecipes #cookingmama
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EGA ♥ AISAR 