tardiiiiiiiiiiiiiiii as Mamma Mia!! I have no apologies for having stalled so much!
;-) Sorry, but between the holidays and the abuse of panettone, cakes, and I did not do so the blog was a little bit left! But here I am back on track the most energetic and motivated than ever with the goal during this year to give a true change in my working life, we meet the little fingers, I hope to done ... a good lab to crank out and give free rein to my desire to create!
In this post I'll put a nice roundup of photo tutorial to show how filling for cakes, dismotrazione to the fact that, yes, and yes they are edible, they are good !!!!!
So, by doing so, I hope to answer the question, "But inside, what is it?" ;-)))
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| The sponge |
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| The sponge cake sliced \u200b\u200b |
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| first layer of stuffing: Chantilly |
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| Second layer: Whipped cream and raspberries (dusted with sugar) |
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| third and final layer: Chantilly |
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| coverage in this case, with butter cream |
course, all disks were wet sponge.
The butter cream is replaced, depending on the combinations, from white or dark chocolate ganache and in some cases with the whipped cream.
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