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Do you remember the famous Tigretón cake? He was my favorite when I was little. The ones they make today don’t taste as delicious to me, so I decided to make a cake with the flavors of the original Tigretón and, as you can see, the result is spectacular.
TIGERTON CAKE
INGREDIENTS:
330 g pastry flour
10 g chemical yeast
12 g baking soda
4 g of salt
90 g pure cocoa powder
185 g unsalted butter pomade
300 g brown sugar
4 eggs sizes M
2 teaspoons vanilla essence
360 ml whole milk
15 ml lemon juice
For the filling:
500 ml whipping cream
2 sachets of Natafix (optional)
Powdered sugar (to taste)
Strawberry jam
For the glaze:
250 g dark baking chocolate
30 g pure cocoa powder
150g sugar
125 ml of water
Utilities:
Equivalence table
Where to buy my utensils
PREPARATION:
We start with the chocolate cake. We add 15 ml of lemon juice to 360 ml of whole milk, stir and let it rest for 15 minutes, until it turns into buttermilk.
In a bowl we mix 330 g of pastry flour, 10 g of baking powder, 12 g of baking soda, 4 g of salt and 90 g of pure cocoa powder. In another bowl, add 185 g of unsalted butter at room temperature. We beat with a whisk and add 300 g of brown sugar. We have to beat until both ingredients have been well integrated. Add 1 M size egg and beat a second egg and so on until you have a total of 4 eggs. Finally, we add a couple of teaspoons of vanilla essence and beat for 30 seconds. To this dough, we add the mixture of the sifted dry ingredients in three batches and the buttermilk in two, alternating each of them. We incorporate them with enveloping movements with the help of a spatula.
We line and grease 3 20 cm molds and distribute the dough between the three, ensuring that they have the same amount. In the oven, preheated to 180 ºC, for 30 minutes. Before removing it from the oven, it is important to prick the center with a toothpick to see if it comes out clean. We let it rest for 10 minutes and unmold. We transfer them to a rack to finish cooling.
We whip 500 ml of whipping cream, along with 2 envelopes of Natafix (stabilizer) and icing sugar to taste. We beat at medium-high speed until whipped.
We level the biscuits with a lyre or a bread knife. We place a cake as a base. We cover well with strawberry jam, follow with a generous amount of cream and then place another cake. We repeat the same process: strawberry jam and a generous amount of whipped cream. We distribute well with the help of the spatula and place the third cake. We clean the edges and go with the final touch: the glaze.
We put a saucepan on the fire with water and place a bowl on top. We add 250 g of dark baking chocolate, 30 g of cocoa powder, 150 g of sugar and 125 ml of water. We have the saucepan over medium heat, the water should not boil strongly. And we must not stop stirring until the chocolate has completely melted. We place the cake on a rack and pour our glaze. We move to the presentation plate and reserve in the refrigerator until we are going to serve it.
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