Cappuccinotaart

Stappen:
1-Mix the eggs and sugar until it triples in volume and becomes fluffy
2-Add the vanilla extract and the espresso and mix until it’s well combined
3-Gently fold in the flour, adding it slowly
4-Add the melted butter and mix
5-Transfer the batter into the pans
6-Bake at 355Fº /180 cº for 20 minutes (Baking temperature may vary depending on oven)7-Let it cool
8-Syrup the cake and pipe with cream
9-Place in the freezer while preparing the Ganache
10-Pour the ganache over the cake until it’s fully covered
11- Decorate as you wish

Ingrediënten voor de vulling:
250 ml slagroom
0.7 oz/ 20 g Powdered Sugar
30 mL Espresso

Stappen:
1-Whisk the heavy cream, sugar, and espresso until soft peaks

Ingrediënten voor ganache:
10.6 oz /300 gMilk Chocolate
3.2 oz/90 g Butter
0.7 oz/ 20 g Corn Syrup

Stappen:
1-Heat the chocolate, butter and the corn syrup over a double boiler
2-Meanwhile, heat the heavy cream until it simmers
3-When the cream simmers, add it to the chocolate mixture
Genieten!