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Mocha layer cake filled with chocolate and rum
*Ingredients
+ 8 people
+ Pour the chocolate wipe cake
°5 eggs
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°120 g flour
°120 grams of sugar
° 30 g of cornstarch
° 30 g of biting cocoa powder
°5 grams heating powder
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° Pour the drink
° 120 ml water
°70 grams of sugar
° 20 g of golden syrup
+ Italian meringue molding
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° 125 grams of sugar
°70 g egg white
°40 grams of water
+ pour butter
°360 grams butter
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°5 egg yolks
°240 grams of sugar
° 100 g of water
° 1.5 tablespoons of moment coffee
+ for decoration
°100 gm peeled almonds
Mocha layer cake filled with chocolate and rum
*Instructions
1To plan the wipe cake, attempt isolating the egg whites from the yolks and after that whisk the yolks with 50g of sugar in a bowl until the blend is white.
2In another bowl, whisk the egg whites, including the rest of the sugar later.
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3Gently include the beaten egg whites to the bowl with the yolks employing a spoon.
4Gradually include the flour, cornstarch, biting cocoa and preparing powder until a smooth mixture is gotten.
5Place a sweet circle on a heating plate lined with material paper.
6The wipe cake will swell a part amid cooking. To extend the tallness of the circle, line it with a strip of butter paper.
Seven
Pour the batter into the ring and prepare for 20 minutes in an stove preheated to 180 ° C.
8Remove the wipe cake when it comes out of the stove and let it cool on a wire rack.
9To plan the syrup that will drench the wipe cake, bring the water blended with sugar to a bubble in a little pan, at that point turn off the warm and pour the rum. Let the drink cool.
10For the Italian meringue, warm the water and sugar in a little pot to 121°C to urge a syrup.
Enjoy !