Nata2821
Girls, good evening everyone!
I really ask for help

I want to make an unusual cake.
Tell me, please, there may be such a combination of the insides of the cake under the mastic:

- chocolate biscuit
- strawberry mousse with strawberry pieces (frozen strawberries, won't you feel "jelly"?)
- a thin layer of white chocolate mousse (white shock-d + cream + egg + sugar + gelatin). The layer is needed not so much for taste as for a beautiful cut.
- strawberry mousse
- chocolate biscuit.
Next, the whole cake will be covered with truffle cream. Or is it better to cover with chocolate (dark) ganache? Well, further mastic.

What do you think about the taste of such a cake and the combination of entrails?

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