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Amandine

Amandine



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For the countertop, separates ouale.

Mix the yolks with the poured oil a little.

Whisk the egg whites with a pinch of salt and sugar. Add the yolks over them and mix well, then sprinkle the flour mixed with baking powder and cocoa and incorporate everything with slow movements from bottom to top.

Pour everything into a tray lined with baking paper and put in the preheated oven over medium heat. The toothpick test is done, it is ready when the dough no longer sticks to it.

Leave to cool and then cut in half, so that two equal countertops result.

For the cream, mix the eggs with the sugar and put them on a steam bath, stirring until they thicken a little, put two tablespoons of cocoa and mix well.

Remove from the heat and leave to cool.

Butter (at room temperature) rub well, mix with a tablespoon of cocoa and rum essence and incorporate into egg cream.

For the syrup, boil in a kettle water, rum essence and sugar.

For the glaze, put on the fire whipped cream with broken chocolate pieces. When the chocolate has melted, turn off the heat and leave to cool.

Assembly: place the worktop, syrup, put the cream evenly, then carefully place the second worktop, also syruped. Portion the cake into appropriate pieces, place on each icing and garnish with a little cream.