Filter
Reset
Sort ByRelevance
BVDB
Christmas bomb with chocolate mousse
Festive bombe with chocolate mousse, Indian cake, meringues, chocolate spread and marzipan
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the cake into slices of ½ cm thick. Cut off the edges so that you keep squares. Save the edges. Cut the squares diagonally.
-
Cover the dish with cling film and cover with the cake triangles. If necessary, cut it to get it appropriate.
-
Put a layer of mousse of 2 cm in the bowl. Crumble 1 meringue.
-
Cover with a layer of mousse. Repeat until the scale is full. Finish with mousse.
-
Cover the last layer with the retained edges of the cake. Cover with cling film and put in the refrigerator for at least 2 hours to stiffen.
-
Roll out the fondant into a piece of 2 mm thick. Light or cut out 10 Christmas trees.
-
Turn the bomb over on a cake dish and remove the foil. Brush the bomb with a (palette) knife with the chocolate spread.
-
Stick the trees on top and sprinkle with the icing sugar. Yummy! .
Blogs that might be interesting
-
45 minPastriesself-raising flour, dark brown sugar, spiced Bisquit-, ground cardamom, grated orange peel, cold butter, dark chocolate, colored balls,decorated spice nuts -
105 minPastriesbuckwheat flour, cinnamon, salt, light brown caster sugar, medium sized egg, cold butter, white marzipan, strawberries, blueberries, fresh raspberries,buckwheat galette with summer fruit -
195 minPastriesfresh cream, dark chocolate, unsalted butter, cold butter, wheat flour, white caster sugar, egg yolk, yellow dye, red dye, vanilla bean,double pumpkin cookies -
75 minPastriesspelt flour, ground cinnamon, baking powder, salt, medium sized egg, creme fraiche, liquid honey, coconut oil, ripe banana, unroasted pecans, generous raisins from Chile,banana muffins
Nutrition
380Calories
Sodium6% DV150mg
Fat22% DV14g
Protein12% DV6g
Carbs19% DV57g
Fiber8% DV2g
Loved it