Ingredients:
300g flour, 195g sugar, and 210g extra soft margarine
180g egg
6 g of 210 g milk
2gr vanilla extract
Orange rind
To make the filling:
Red fruit candy 300g
Ganache Tsunami
300g creamed milk
100 grams of chocolate
30g margarine (extra soft)
For embellishment:
15 centimeters of acetate
Ribbon for decoration
Cookie pieces with chocolate chips
Terminals for pontoons
Prepare the tsunami cake as follows:
- Cream the extra sweet margarine and sugar together until it changes color and becomes softer.
- Sift the flour and baking powder together, then stir in the orange zest.
- Combine the eggs and milk thoroughly. We recommend serving the milk hot or weathered.
- Next, gradually add the eggs, flour, milk, and vanilla extract.
- Continue to beat for another 2 minutes, or until the milkshake is well combined.
- Served in three 15-cm molds to create layers. Then, at a temperature of 160°C, cook for 25 to 30 minutes.
Allow the ponquet to cool and rest. - Finally, layer each layer, arm the ponquet, and fill with red fruits. This muffin is completely nude.
- Wrap the ponquet in acetate. Ascertain that it is well sealed and leads to the refrigerator.
The following is the recipe for tsunami ganache: - Warm the milk cream and stir in the chocolate. Stir until smooth, then add the additional mild margarine for added gloss and flavor.
- Set aside until completely cool.
- Remove the ponquet from the refrigerator and top with the cooled ganache, biscuit pieces, and ponquet bouronnes.
- To taste, decorate with color shades or frostings.
- Wrap the strip around the cake and you’re done.
- Lift the ribbon and acetate upwards to reveal the tsunami cake.