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Gâteaux
33
Préparation du fourrage au cappuc-
cino
Pour le fourrage au cappuccino, faire
fondre le chocolat. Fouetter la crème
pour obtenir une consistance bien
ferme. Faire ramollir la gélatine dans de
l'eau froide, l'égoutter et la dissoudre à
faible puissance au micro-ondes ou à
feu doux sur la table de cuisson, puis
laisser refroidir un peu.
Verser la moitié de l'espresso et de la li-
queur de café dans la gélatine et incor-
porer à la crème.
Diviser le mélange café-crème en deux
portions. Incorporer le sucre vanillé à la
première moitié, le chocolat et le cacao
à la seconde moitié.
Placer un premier disque de génoise
sur le présentoir à gâteau, imbiber d'un
peu de liqueur de café et d'espresso et
badigeonner avec la crème chocolatée.
Déposer le deuxième disque de gé-
noise, imbiber avec le reste du liquide
et badigeonner avec la crème vanillée.
Couvrir avec le dernier disque de gé-
noise, badigeonner de crème et sau-
poudrer de cacao.
Conseil
Vous pouvez donner une note fruitée au
fourrage crème-fromage blanc en ajou-
tant des zestes de citron et env. 300g
de quartiers de mandarine ou de mor-
ceaux d'abricot.
33


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