TIME FOR COMPLETION: 4 hours with rest
Difficulty Level: Medium
DOSE: 10 People
INGREDIENTS FOR THE CAKE:
100 grams of flour,
80 grams of sugar,
60 g butter, 3 eggs
.
INGREDIENTS FOR CREAM THREE:
250 g butter,
120 grams of sugar,
100 grams of dark chocolate,
100 grams of crispy almond
100 g nougat
1 egg white,
colored candied red cherries and candied for decorating.
INGREDIENTS For the syrup:
100 grams of sugar, 4 tablespoons
Cent'erbe liquor.
PROCEEDINGS
Prepare the cake first.
Mix eggs with sugar, add 80 grams of flour and 40 g butter, melted part.
Spread the mixture into the buttered and floured cake pan, bake the cake at 180 ° C for 40 '.
the mold and let cool.
Prepare the syrup.
Boil sugar in 2 liters of water for 5 '.
Let the syrup cool and add the liqueur.
Prepare creams now.
separately Chop the nougat, chocolate and crunchy.
In a saucepan melt 100 grams of sugar in a little water;
boil for 8 ', stirring occasionally.
Whip the egg whites with remaining sugar, pour the syrup with liqueur, working with a whisk until the mixture is cold.
Incorporate the butter into small pieces, continuing to work with a whisk until creamy smooth and homogeneous, tenetene by 2 tablespoons, the rest distributed in three bowls.
United to part nougat, chocolate and other third part to the crisp, keeping aside 1 tablespoon of each for garnish.
Divide the cake into 4 discs of the same thickness, with a spennellatene ciroppo sugar, spread the cream over the chocolate in a thin layer.
Cover with a disc of dough, brush them again with the syrup and lie down on the cream of nougat, superimpose another drive, brush them with more syrup over the cream and spalmatevi crunchy.
ends with the last disc of dough and brush with the syrup, too.
Pour the remaining cream in one bowl and mix, cover the entire surface of the cake, borders included.
finally decorated with candied fruit and cherries with a dedication to scamp.
pleasant Keep in refrigerator 2 hours before serving and enjoy your meal!
December 16, 2005
0 comments:
Post a Comment