White chocolate dobos cake and peach flowers

2_18377 WHITE CHOCOLATE DOBOS CAKE and PEACH FLOWERS INGREDIENTS for 8 PERSONS 2 pan of Spain, divided into discs of approximately 20 cm in diameter, 1/2 glass of maraschino, 1/2 glass of milk, 220 g butter, 200 g of white chocolate, 100 g cream, 100 g sugar, 150 g caster sugar, 1 tsp of lemon juice, 200 g of whipped cream sprays, 28-30 peach flowers + 2/3 peach leaves minutely Chopped chocolate with a knife on the cutting board. Pour it in a pan, with 20 g of butter and melt over sweet, stirring well with a wooden spoon for 15 minutes. Put remaining butter, softened and cut into pieces in a bowl with the icing sugar and cream. Beat for 5 minutes with electric mixer until fluffy cream, add the melted chocolate, cold but still fluid, always fitting. In a small bowl mix the liqueur with milk. Place a layer of bread of Spain on a serving dish and lightly spennellatelo the mixture to maraschino. Spread a thin layer of cream, using the spatula, cover with another disk and brush and spread too. Continue in the same way, using 5 discs and smearing the cream last and the side edge of the cake. Decorate the Board with parallel lines, using the tines of a fork. Keep in refrigerator 2 hours. Wash and dry the Pan in which you have dissolved the chocolate and add the sugar and lemon juice. Average flame do melt and caramelize for about 10 minutes to be golden blond color. Spread immediately on the sixth disc of sponge Spain with the spatula clean from the inside of the disc, and cut it into 6 equal wedges before cha the caramel hardens, anointing the knife blade with a little vegetable oil, not to make it stick. Place them on parchment paper, not too close to each other, and let them dry for about 30 minutes without putting them in the refrigerator. Drawn on the surface of the cake 6 spokes with tip of a knife, should be divided into 6 wedges. Formed 6 tufts of whipped cream in the center of each wedge, leaving it out of the can. Lean over caramelized triangles, slightly tilted and put another cream in 6 cords between a triangle and the other. Spread flowers on the barrier and in the Center, with small leaves and serve. CLASSIC FONDANT cream Prepared by substituting white chocolate with equal weight of dark chocolate. Moisten the sponge Spain with a mixture of milk and Brandy. Follow the recipe for the cake and finish composition with caramel triangles. Form a curl spray cream between each triangle spolverizzateli with caramel, cocoa powder and garnish the center of cake with chocolate leaves. DELICATE chocolate GIANDUIA Replaced white, when you prepare the cream, Gianduja chocolate weight equal. Brush the pan with cold syrup, Spain got leaving boil for 10 minutes with 100 ml water 50 g sugar and some orange rind. Follow the recipe above to the composition of the cake and finish the surface with very short tufts of whipped cream spray. Place on cake caramel triangles, slightly tilted, so that is disrupting the cream decoration. The AROMATIC coffee butter cream Incorporated one packet of instant coffee diluted in pana. Use 200 g milk chocolate instead of the white one. Soft sponge discs for Spain with a mixture of coffee, sugar and whiskey. Follow the recipe for the cake and composition formed clumps of very large cream in Center of each slice drawn on the surface of the cake. Place the triangles on caramelized clumps so that they see. Place coffee beans empty spaces.