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To start, put 50 g of raisins in 50 ml of rum mixed with warm water to hydrate.
Coconut wheat: mix the egg whites, then add the sugar, gradually boiling water, lemon juice gradually, and finally the flour mixed with baking powder and coconut. Turn the composition into a round cake shape (d = 28 cm) lined with baking paper and bake at 180 degrees until lightly browned on top. Let it cool and then take it out of the mold.
Cocoa wheat: mix the egg whites, add the sugar, cold water, the yolks one by one, and at the end the flour mixed with baking powder and cocoa powder. Pour into the same round shape, lined with baking paper and bake the countertop at 180 degrees. We do the toothpick test.
Let it cool, then remove the top from the cake tin.
Cream: mix the yolks with the powdered sugar; add cold milk mixed with starch. Put the bowl on the steam bath and mix until the composition thickens. Remove from the heat and add the cappuccino dissolved in a little hot water. Mix well and let cool.
I mixed the soft butter with foam. In it add a tablespoon of chilled cream, like mayonnaise, until you incorporate all the cream.
decoration : we coat the edges of the cake in coconut, and on top we draw fine lines of melted chocolate.
How we melt chocolate : put boiling water in a saucepan and remove from the heat. Put the chocolate pieces in a bag. Immerse the bag of chocolate in hot water, and leave it for 3-4 minutes or until we see that the chocolate has melted. Remove the bag from the water and let it cool, but not too hard. We cut a corner of the bag with scissors and draw lines on the cake or make different patterns.
Assembly : coconut top- syrup with the remaining rum from raisins- 1/2 cream- raisins- cocoa top- syrup- 1/2 cream- decoration. Leave in the fridge for a few hours.
A delicious cake with lots of flavors;)
Good appetite !