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Taart/Cake
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Bereiding cappuccinovulling
Smelt de chocolade voor de cappucci-
novulling. Klop de room stijf. Laat de
gelatine in koud water weken. Knijp de
gelatine uit en los hem op in de micro-
golfoven (op laag vermogen) of op de
kookplaat (op een lage stand). Laat het
een beetje afkoelen.
Roer de helft van de espresso en de
koffielikeur door de gelatine en spatel
het door de room.
Verdeel het koffieroommengsel in twee-
en. Roer door de ene helft vanillesuiker
en door de andere helft de chocolade
en cacao.
Leg de eerste biscuit op een taart-
schaal, druppel er wat koffielikeur en
espresso over en bestrijk met de don-
kere room. Leg de tweede biscuit erop,
druppel de andere vloeistof erover en
bestrijk met de heldere room. Leg de
derde bodem erop, bestrijk met de
room en bestuif met cacao.
Tip
Als variatie kunt u wat geraspte citroen-
schil (zeste) en 300g uitgelekte partjes
mandarijn of stukjes abrikoos aan de
plattekaas/room-vulling toevoegen.
33


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