Truffle Mass Cake
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
The base is truffle mass (like potato candy).
Ingredients
- Sugar - 7.1 oz
- Chocolate eggs - 2 pieces
- Wheat Flour - 6.3 oz
- Vegetable Oil - 4 fl oz
- Activated Baking Soda - 1 teaspoon
- Vanillin - a pinch
- Cocoa Powder - 1.1 oz
- Butter - 3.5 oz
- Condensed Milk - ½ can
- Chocolate - 1.8 oz
- Prunes - 1.8 oz
Step by Step guide
Step 1
Prepare the sponge cake in the microwave in 5 minutes: mix 2 eggs and 200 g of sugar, whisk well. Add 120 ml of vegetable oil, 180 g of flour, 1 teaspoon of baking soda, 30 g of cocoa powder, and vanillin. Whisk again, bake in a microwave-safe dish about 22 cm in diameter at full power for 5 minutes.
Step 2
Meanwhile, make the filling for the truffle mass: melt 100 g of butter with 50 g of chocolate, then add ½ can of condensed milk. Stir well.
Step 3
Let the sponge cake cool slightly and, while warm, cut it into small squares, mixing with the filling so that it can be molded. If necessary, add more condensed milk. I also added chopped prunes.
Step 4
Now, from the truffle mass, shape the base for the rose — a cone, and leave it to set in the refrigerator. It took me 15 minutes to bake and prepare the cone base.
Step 5
I did not cover the top of this cake with cream, which is usually done for fondant cakes, as the rose petals will cover all imperfections and they won't be visible. Roll out the fondant — the petals will be round, sometimes I cut the bottom and left a semicircle. Using a ball tool, make the edges of the petals thin.
Step 6
Start from the top. Place a small round piece of fondant on the tip of the cone. Then add the first petals, which are not bent. I had 3 of them.
Step 7
Next, we add the following petals, bending the edges.
Step 8
Continue adding petals until we have a rose. The decoration took just over 1 hour.
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