Royal cake with thermomix

(12 votes, average: 4.17 out of 5)

21 April, 2022

As the name implies, this cake is fit for royalty. Its appearance and its flavor flaunt how delicious and delicate it is, Pastel royal with thermomix.

You will love it to show off with your guests. This recipe calls for chocolate

Royal cake with thermomix

Persons

Preparation time:

1 hour

Wait time

6 hours

Total Time

1 hour

Kitchen room

English

Category:

desserts with thermomix

Royal cake ingredients with thermomix

For the cake
3 tablespoons of flour
50 grams of butter
90 grams of powdered sugar
90 grams of hazelnuts
3 eggs
½ teaspoon baking powder
For the crispy Praline:
250 grams of praline
120 grams of Crispy Crepes (gavottes style)
40 grams of almond and hazelnut praline
For the chocolate mousse:
280 grams of dark chocolate
60 grams of liquid cream
3 teaspoons of icing sugar
50 grams of cocoa powder

Preparation of royal cake with thermomix

To begin the preparation of this incredible royal cake with thermomix, preheat the oven to 180 ° C.
Immediately proceed to prepare the base cake. To do this, pour the hazelnuts into the glass of the thermomix, program.
10 seconds / speed 10.
Remove from the Thermomix bowl and reserve.
Back in the Thermomix bowl, place the butterfly on the Thermomix bowl blades, add the eggs together with the sugar and program.
4 minutes / speed 3.
To continue, add the crushed hazelnuts together with the flour, the baking powder and the previously melted butter and program.
1 minute / speed 4.
When the ingredients are well mixed, pour the preparation into a removable mold previously lined with non-stick paper or baking paper.
Bake the cake for 15 minutes at 180°C.
Carefully unmold the cake, then remove the baking paper, let cool on a wire rack.
To continue, wash and dry the Thermomix bowl, pour the crispy crepes together with the praline and program.
3 seconds / speed 6.
Remove this mixture of lumps from the Thermomix bowl and reserve in a container.
Immediately pour the almond and hazelnut praline into the Thermomix bowl and program.
4 minutes / Temperature 50° / Speed 2.
Then incorporate the praline mixtures with a spatula.
Quickly, spread this crispy praline over the biscuit base and set aside in the refrigerator for a few minutes.
Once again, in the glass of the thermomix, clean and dry, place the butterfly on the blades, and pour the liquid cream, refrigerate the cream inside the glass of the thermomix for 30 minutes.
After 30 minutes of refrigeration, program.
2 minutes / speed.
When the cream is whipped, add the icing sugar and program.
2 minutes / speed 4.
Remove from the Thermomix bowl to a container, reserve.
On the other hand, melt the chocolate, to do this in the glass of the thermomix, again clean and dry, add the dark chocolate and program.
4 minutes / Temperature 50° / Speed 2.
Once melted, let cool, then gradually add to the cream and mix carefully and very gently with a spatula.
Top the crispy praline with the chocolate mousse and smooth the top well, then refrigerate 5-6 hours.
Before serving, unmold the Pastel Royal and sprinkle with cocoa powder.