Contessa or viennetta style frozen cake with thermomix

Instructions

1. First we are going to convert our sugar into icing sugar, we put the 175 grams
2. of sugar in our glass and we program 20 seconds / speed 9
3. We add the cream that is very cold (we reserve 2 or 3 tablespoons for later) and
4. the rest we are going to mount speed 4 (without time we are looking until it is
5. done)
6. We put it in a pastry bag and reserve
7. We put the butter, the 2 or 3 spoons of cream that we had reserved and the
8. chocolate in pieces in our glass and we program 5 minutes / 50ºC / speed 1
9. We put baking paper on a tray and put the melted chocolate from our glass on the
10. tray spreading it with a brush so that we have a very thin layer, then we
11. reserve it in the freezer
12. Now in a Plun Cake mold, we cover it with plastic wrap, making it enough on the
13. sides to wrap it completely
14. When the chocolate that we have in the freezer is hardened, we will cut sheets
15. the size of our plun cake mold and put a sheet of chocolate, cover it with the
16. cream and so on until the ingredients are finished, ending in a layer of cream
17. Reserve a little cream in the refrigerator to decorate later. Cover well
18. all with the plastic wrap wrapping it and we put it in the freezer between 3 and
19. 4 hours
20. After that time, we will unmold and with the cream that we remain, we will
21. decorate on top and put in the freezer again until it is completely frozen