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Separate eggs. Beat all the egg whites with a pinch of salt until they froth, add the sugar and continue beating until the foam hardens. Gradually add the yolks, oil, baking powder and flour, mixing well. Place the composition in a round pan, on a baking sheet, and bake for about 35 minutes.
Make a syrup from sugar water. You can add whatever flavors or essences you want. I also put the orange peel kept in sugar in the jar, and after I put the kettle on the fire, I added the rum essence.
After the top and the syrup have cooled, cut the top into three parts (the base must be thicker than the lid) and syrup it.
For the 2 creams: heat the milk in a kettle. Separately, in a saucepan, mix the yolks with the sugar, vanilla seeds and flour. Slowly pour the hot milk, mix well and then put the pan back on the fire. Add the vanilla pod. Boil until thickened. When it started to thicken, stir a little more, then take the fire. Remove the vanilla pod, add the butter and mix well.
Now, separate the cream into 2 pots to get the 2 creams: a white one in which we put a teaspoon of ness, and in the other a few squares of chocolate and a teaspoon of coffee and mix quickly to melt the chocolate.
Beat the whipped cream with the mixer until it hardens, but do not beat it too much, so that it does not shrink in the refrigerator, but as long as it remains soft, silky.
Fill the cake with vanilla cream, keeping 2 tablespoons and for decoration, add the middle top, then the chocolate cream, then the lid of the cake. Dress the cake in vanilla cream but only the sides.
For the chocolate icing: heat a little milk in a kettle or chocolate fondue, remove the pan from the heat, put a few squares of chocolate and mix well until melted. Pour the icing on the lid of the cake.
Garnish with whipped cream and colorful sugar flowers. Grate a little chocolate for a final cough.
Let cool before serving.
If you like my recipe, you can find it on my blog: http://ancutsa-cuisine.blogspot.ro/2016/09/tort-anca.html