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Dessert snow cake with walnuts and coffee cream

Dessert snow cake with walnuts and coffee cream



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The butter at room temperature is mixed vigorously with the two types of sugar, vanilla sugar and salt, until a homogeneous cream is obtained. Then add the eggs, one at a time, and continue to mix until incorporated. Dry material, flour, baking powder and ground walnuts, add in butter and egg cream and mix gently until smooth and a firm dough is obtained.

Bake in a tray lined with parchment paper for 15 minutes at 180 degrees, then reduce the temperature to 160 degrees and continue baking for about 40 minutes until the test passes. toothpicks. Leave the countertop to cool, then cut into three equal parts.

For the cream, boil the milk and sweet cream. The eggs are mixed with the sugar, then with the starch, and finally, we add the coffee. Slowly add to the boiling milk, the egg mixture, stirring constantly, and simmer until a pudding-like sauce is obtained. While the pudding is hot, add 150 g of household chocolate.

Cut the top into three slices and fill with chocolate cream. Place the cake in the fridge until the meringue is ready.

For the foam, with which we will cover the cake, put the ingredients in a metal bowl and bring them to a boil, at Bain-Marie, and beat with the mixer, until a glossy foam is formed.

Then cool and quickly grease the cake with icing, then decorate to taste;)

Good luck and good luck!