Cacao ! ∴∵ゞ(´ω`*) ♪
This is the last video of the year 2022.
This time, the cake was inspired a little bit only by the shape of the roof of the Taj Mahal in India.
Vanilla cheese cream and chocolate cream with a fluffy sponge made it delicious.

0:00 Introduction
0:19 Chiffon sponge
3:36 Chocolate cream
6:05 Vanilla cheese cream
8:36 Chocolate ganache cream
10:38 Completion
11:13 Tasting
12:01 Cacao notes 2022 closing remarks

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[Chocolate cream]
Dark chocolate 56% : 140g
Fresh cream 36%: 180g
A Milk: 70g
A Fresh cream: 20g
Granulated sugar: 20g
Gelatin: 2g
[Preparation]
Soak the gelatin plate in cold water for 20 minutes.
Melt the chocolate.
Boil milk and allow it to cool to 60°C. Then add the gelatin and allow it to dissolve.
Boil the milk and pour it into the chocolate mixture three times to emulsify it.
Add the cream and mix well with a vermic mixer, then transfer to a container and cover with plastic wrap.
Refrigerate for at least 8 hours.
7. Whip in ice water

[Vanilla cheese cream]
Gelatin board: 2.5g
Fresh cream 36%: 320g
White chocolate: 80g
Granulated sugar: 20g
Vanilla pod: 1
Mascarpone cheese: 160g
Granulated sugar: 40g
[Preparation]
Soak gelatin sheets in cold water for 20 minutes.
Melt the white chocolate.
Add the vanilla to the cream and bring to a boil.
When the cream reaches 60°C, add the gelatin and dissolve thoroughly.
5. Put the mixture into a colander and melt it with the white chocolate.
Mix with a vermic mixer, wrap tightly and refrigerate for 8 hours.
7. Remove from refrigerator and break into pieces.
8. Unwrap the mascarpone cheese and mix with granulated sugar.
Mix marscarpone and vanilla cream.

[Chiffon cake sponge (25 x 25cm baking pan)
A Flour: 60g
A Pure cocoa powder: 25g
A Baking powder: 2g
B Egg yolk: 60g
B Granulated sugar: 30g
C Egg white: 120g
C Granulated sugar: 50g
Milk: 40g
Salad oil: 50g
1. sift together the flours from A. 2.
Separate the eggs into yolks and whites. 3.
3. beat 3 egg yolks with granulated sugar in a pan of simmering water. 4.
Add the salad oil to the 3 egg yolks and stir until combined. 5.
Halffreeze the egg whites, add the granulated sugar and make a meringue. 6.
6. dump the meringue into 4 and mix without breaking up any air bubbles. 7.
Preheat oven to 180℃ and bake for about 25 minutes.

[Ganache]
Dark chocolate 56%: 110 g
Fresh cream 36%: 100g
Butter : 20g
Dark rum : 10g



Kitchen hat Gudetama wearing
https://amzn.to/3s514WN

■Small pot (placed on the gas stove)
https://amzn.to/2BQokNU

Shinwa radiation thermometer No.73010 with laser point function
http://amzn.to/2DyRUdB

Cassette stove
Iwatani MIYABI GASA 3.5kW CBWA35
http://amzn.to/2vuv7ZY

Copper petit pan 10cm
https://amzn.to/2CmhQGv

Hand mixer (volume is turned down in the video)
Panasonic hand mixer white MKH4W
http://amzn.to/2gpNsV0

hand mixer (volume is turned down in the video)
dretec HM703WT
https://amzn.to/2JB8jkE

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS203
http://amzn.to/2gqjBvJ
*The above links are associate links.

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#tajmahal
#cake
#vanilla
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