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countertop - beat the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy foam like meringue, add the yolks one by one, mixing well after each one, add the oil and water, mix the flour with the baking powder, so that it sifts over egg white foam, mix lightly with a spatula so that no foam is left.
Pour the composition in a round tray lined with baking paper, put the tray in the preheated oven for about 35 minutes, check with a toothpick. Let the countertop cool well and then cut it in 2.
syrup - In a kettle add water and sugar and put on the fire letting it boil for about 5 minutes, turn off the heat and add the 3 in 1 sachets and essence, mix and leave to cool.
Cream - the butter at room temperature mixes well with the powdered sugar, add the yolks one by one, mixing well after each one, add the cocoa and mix the essence until you get a frothy and fine cream.
Founded - the first time we put a bowl in the freezer while we make the syrup. In a saucepan add water and sugar in the middle, put on low heat until the sugar melts and get a thicker syrup. We test with the glass of cold water, if small balls form on the bottom of the glass it means that it is ready. Add honey, mix and remove from heat.
Pour the syrup obtained in the cold bowl and mix until it starts to thicken and turn white. Add the grated chocolate and mix well.
Assembly - on a plate we place the first sheet, we syrup it, we add three quarters of cream, the 2nd sheet, we syrup it, we grease the cake with the remaining cream and we put it in the fridge for 30 minutes (while we prepare the foundation)
On top we add the foundation from which we stopped 2-3 tablespoons for garnish