DRIPPING CAKE
by Tommaso Foglia
HULALÀ WHIPPING ART
1 cake
Ingredients
For the chocolate ganache:
25 g water
15 g Hulalà whipping Gold
15 g caster sugar
65 g dark chocolate
For the diplomat creme:
500 g Hulalà whipping Art
300 g Hulalà whipping Gold
500 g whole milk
80 g granulated sugar
40 g corn starch
100 g egg yolks
1⁄2 vanilla pod
1 disc of sponge cake
Fresh raspberries
Hulalà Whipping Art
Preparation
For the chocolate ganache:
Bring the water, Hulalà Professional Gold cream and sugar to a boil, then pour over the chopped dark chocolate and blend using a hand blender.
For the diplomat creme:
Bring the milk with the vanilla seeds to a boil, then in a separate bowl, use a whisk to mix the egg yolks and sugar and add the corn starch.
Take the milk off the heat and pour the mixture into it, mixing well.
Bring back to the heat and cook until thickened.
Leave the cream to cool down fully, then add the Hulalà Professional Gold whipped cream and place it in a piping bag. Cut the sponge cake into equal disks and spread with the Chantilly cream and fresh raspberries. Store in the refrigerator for 30 minutes. Whip the Hulalà Professional Art and cover all sides of the cake thickly (around 0.5 cm). Strain the chocolate ganache from above, dropping it onto the sides of the cake. Garnish with mixed berries and macarons.
Hulalà Whipping Art
English 
Italian 
