INGREDIENTS
- For the pioneer:
- – Egg 5 items.
- – Sugar 50 g.
- – Honey 1 tbsp.
- – Vanilla essence 1 cdita.
- – Flour 0000 50 g.
- – Salt 1 tsp.
- For the cake:
- – Pionono 1 unit measuring 30 x 40 cm.
- – 18 cm meringue discs, 2 items.
- – Dulce de leche pastry chef 400 g.
- – Heavy cream 500 cc (you may make half ricotta or cream cheese).
- – Impalpable sugar 50 g.
- – Walnuts 100 g.
- – Grated coconut 100 g (you should use crushed meringues).
- – Impalpable sugar 100 g.
- For the meringue discs:
- – Whites 3 pcs.
- – Frequent sugar 90 g.
- – Impalpable sugar 90 g.
BALCARCE CAKE, a spectacular traditional! with meringue disc, cream, nuts, coconut and dulce de leche to be happier
PROCEDURE:
1. For the pionono: beat the eggs with the essence, honey and sugar till creamy (full level).
2. Individually, combine the dry substances (flour combined with salt and sifted) with enveloping actions and in two or thrice.
3. Pour the combination onto a buttered baking sheet lined with buttered and floured parchment paper.
4. Place in a preheated oven and cook dinner for 10 minutes at 200 levels.
5. Let cool.
6. For the meringue discs: beat the egg whites. After they have foamed, progressively add half of the widespread sugar, at all times beating.
7. As soon as they attain stiff peaks, cease beating and add the powdered sugar with enveloping actions.
8. Assemble two discs on silicone or buttered parchment paper.
9. Cook dinner in a really low oven (between 90° and 120° C) for roughly 2 hours.
10. To assemble the dessert, beat the cream with the powdered sugar. Reserve within the fridge.
11. Reduce two 18 cm pionono discs.
12. Begin the cake with a pionono disk.
13. Unfold with dulce de leche and half of the damaged walnuts.
14. Place a meringue disk on high and half of the whipped cream on it.
15. Place one other disk of meringue, whipped cream and nuts. Unfold the opposite pionono disc with dulce de leche and end.
16. Place the cake within the freezer till it’s agency and the cream edges are frozen.
17. As soon as the cake may be maneuvered simply, take away it from the freezer and embellish the edges with dulce de leche pastry till it is rather easy.
18. Paste the grated coconut on the edges over the dulce de leche and sprinkle the highest with powdered sugar.
19. Mark with a sizzling fork in order that the highest half caramelizes.
