Praline Cake (Pralinette)
Small cakes layered with sponge cake, filled with nut cream and coated in milk chocolate.
Ingredients
Marquise sponge cake rounds (7 cm diameter)
24 slices
light praline cream
680 g
milk chocolate couverture
600–800 g
cocoa powder
to taste
Instructions
1
Place in mold
Place one sponge cake round at the bottom of each 7 cm diameter, 4 cm high round mold.
2
Fill
Fill with praline cream using a piping bag fitted with a plain nozzle, leaving 1 cm from the top.
3
Layer
Top with a second sponge cake round and refrigerate until set.
4
Unmold
Remove the round mold.
5
Make chocolate decorations
Following the Feuille d’Automne method (page 410), spread melted milk chocolate on the bottom of a baking sheet and use a scraper to cut into long chocolate strips.
6
Side decoration
Touch the chocolate as little and as lightly as possible while wrapping it around the sides of the cake.
7
Top decoration
Fold the top edge of the chocolate strips over the top of the cake and decorate with additional thin chocolate strips.
8
Dust
Lightly dust with a small amount of cocoa powder.
