Chocolate mousse - lagkage

Ingredients for Chocolate mousse - lagkage

Instructions for Chocolate mousse - lagkage

To prepare the Chocolate mousse - lagkage recipe, please follow these instructions:

Whip egg yolks and sugar light yellow. Melt the chocolate in a water bath / micro oven and stir to ensure that all the chocolate is melted, be careful not to get too hot. Let the mass cool a little whip cream and turn half into the pulp.

Take a layer of cake and first add a layer of apricot jam and then a good layer of chocolate mousse. Then put on the next layer of cake and continue. The top layer cake bottom is lubricated with a thin layer of marmalade.

Take 2 small lumps of marcipan and color one red and the other green. The rest of the marcipan is colored brown with cocoa.

The brown marcipan is rolled flat and placed on top of the layer cake.

The remaining whipped cream is filled in a syringe bag and sprayed off the sides of the cake. Start at the bottom and pull the beam up to the edge and down again and again.

The green marcipan is divided into three and shaped into leaves that are placed with the blades against each other on the layer cake.

From the red marcipan a 5-7 bullets are pressed flat. Take a piece and roll it together until it looks like the middle of a rose, then the remaining flat-printed balls around the middle of the rose are slightly folded. If the bottom of the rose has become slightly thick, cut it off and place the rose in the middle of the green leaves.

The cake is kept cold until it is eaten, but at least 1 hour.

tips:
This is a delicious team cake if you do not really like the trational team cakes in the family or just need a little variation.