Desert intercontinental cake
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It was: mix the egg whites with a pinch of salt, add the sugar, and at the end the ground walnuts mixed with flour. This composition is divided into 3 parts and baked 3 sheets in a tray (25 * 38cm) lined with baking paper. The baking time of the sheets is about 15 minutes.
Cream: mix the egg yolks with the sugar and vanilla sugar, in a bain-marie, then add the milk, until the sugar melts and the composite thickens. Let cool. We mix the soft butter at room temperature with the foam, and over it we add a spoonful of steamed egg cream, until it is completely homogenous.
The cream obtained is divided into 3 parts. In the first third we put 50 g of coconut and spread it over the first sheet.
In the second third, add the raisins (kept in rum for 1 hour) and spread it over the second sheet. In the last third, add the grated chocolate and spread the cream over the third sheet.
Glaze: We grate white chocolate and dark chocolate over the cake and let it cool for a few hours or from evening to morning.
An execlent good cake!