This cake was a success! Born to cope with an unexpected number of eggs and cherries give, will certainly among the desserts to be redone, especially in summer when it is hot, as is stored in the refrigerator and eaten cold.
Ingredients for the base ( light hazelnut cake from I love cakes, Trish Deseine):
5 egg whites 100 grams of salted butter, melted
80 g hazelnuts 150 grams of powdered sugar
75 grams of flour powdered sugar for garnish
Ingredients for cream: 5 egg yolks
(1 more than usual, not to waste those of the base!)
75 grams of sugar 30 grams of rice flour
1 / 2 the rice milk 1 vanilla pod
cherries into pieces
Prepare the base Whip the egg snow, and then gently incorporate in this order: the hazelnut flour, sugar, flour and melted butter. Bake at 200 degrees for 15 minutes, then lower to 150 degrees and continue cooking for another 15 minutes. Allow to cool.
Meanwhile, prepare the filling: heat the milk with the vanilla and then mix well and pour in the egg mixture, sugar and flour (which should be no lumps!) And boil for 3-4 minutes. Allow to cool, stirring from time to time because they form a film.
When the cake is cold, cut it in half and stuffed with cream and additionally cherries, pitted and cut into pieces. Sprinkle with powdered sugar.
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