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Portal Cake | Babish Culinary Universe's Recipe Transcription

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Babish Culinary Universe

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Ingredients

(A) Egg : 8 pieces
(A) Granulated sugar : 154g
(A) Vanilla extract : 2 tsp
flour : 98g
cocoa powder : 56g
butter : 3 tbsp
Cherry : 1 bottle
(B) Powdered sugar (for cherries) : 1/2 cup
(B) Cornstarch : 2 tablespoons
(B) Kirsch : 1/4 cup
Fresh cream : 946 ml
Powdered sugar (for fresh cream) : 1 cup
Shaving chocolate : 2 cups

Time required

70minutes

Procedure

1) Make the dough 00:31
Mix (A) with an electric mixer for about 8 minutes, add (B) while sieving, and add melted butter.
2) Bake the dough 01:23
Pour into two molds and bake in an oven at 180 ° C for 30 minutes.
3) Prepare the filling 02:08
Drain the cherries (keep the juice), remove the stems, cut them in half, put them in a pan, add (B) and the cherries you set aside, heat and simmer.
Keep it cool for the bowl.
4) Whisk cream 03:00
Whisk cream with 1 cup of powdered sugar in an electric mixer.
5) Decorate 03:13
Cut the cake in half, spread the cream, and put the cherry in between.
Place the cream for decoration in the piping bag and apply the remaining cream to the cake.
6) Finish 04:25
Chop chocolate and decorate it around the cake.
Squeeze the cream and put the cherry on it.

Point

Converted at 1 ounce = 28 g.
Converted at 1 pint = 473 ml.
Converted at 350 ° F = 180 ° C.
When adding melted butter to the dough, it is advisable to add a small amount of the dough and butter to the dough.
The cake dough is divided into two molds and baked. Oil the mold and lay a parchment paper on it.
When decorating the cake, a small amount of cream is applied to the board to prevent slipping.
The decorative chocolate is finely scraped off with a kitchen knife.