INGREDIENTS
- – Egg 7 items.
- – Sugar 210 g.
- – Flour 000 210 g.
- – Vanilla essence 1 cdita.
- Stuffed:
- – Caramel sauce.
- – Crema chantilly.
- Chocolate cream:
- – Egg whites 100 g (3/4 items approx).
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate blanco 120 g.
Our nation deserves at the least an excellent cake, right here is our little tribute with this mild blue and white cake, with cream, dulce de leche, chocolate cream and peach.
PROCEDURE:
1. For the dough, in a bowl, place the eggs, essence, and sugar and beat with an electrical mixer till creamy (beat for 8 minutes).
2. Now, combine the flour, in 3 instances, sifted and in an enveloping manner in order to not lose air.
3. Pour the dough right into a 24 cm detachable mould (greased and floured).
4. To prepare dinner, prepare dinner in a preheated medium oven for 50 minutes.
5. White choco cream: Make a Swiss meringue with the egg whites and sugar at 55 levels.
6. Beat the butter till white.
7. Soften the white chocolate and let it cool. Mix the three parts and beat till you obtain a clean and glossy cream.
8. Assembled: Lower the cake in two, make a wire with the choco cream, moisten it with peach syrup. Make one other circle with dulce de leche and one other with cream like this till your complete cake is roofed. Add small reduce peach to each layers. End adorning.
