Ganache for mastic for cake

On such a ganache, the mastic will lie as flat as possible! Mastic cakes are now at the peak of popularity, so more and more housewives want to master culinary skills in this area. To make everything work out just great, use my recipe for making ganache, with it you will forget about any irregularities on the surface of the cake!

Tilda Montmartre

Recipe author

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Composition / ingredients

servings:

Cream (fat content 33-35%)

110

Bitter chocolate

100

Powdered sugar

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 45 % 29 g

Carbohydrates 51 % 33 g

442 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 40 min

So, we start cooking:

- chocolate is crushed with a knife into chips (you can break it into squares, but it will melt longer);

- pour cream into a separate small saucepan, pour powdered sugar, mix the mass thoroughly until smooth;

- we send a saucepan with cream to the fire, bring it to a boil and pour hot cream into a container with chocolate chips, stir so that the chocolate melts;

- then add butter to the mass, mix with a whisk.

That's it! Ganache is ready)

Align the cake a couple of times, after each alignment we send the cake to the refrigerator. It is better to apply the cream by wetting the knife in hot water, but the finishing layer should be leveled with a dry knife, so after wetting, wipe the knife with a napkin.

A beautiful and delicious cake for you!