INGREDIENTS
- Pawn:
- – Eggs 5 items.
- – Sugar 50 g.
- – Honey 1 tbsp.
- – Vanilla essence.
- – Salt 1/2 tsp.
- – Flour 0000 50 g.
- For the meringue discs:
- – Whites 3 pcs.
- – Widespread sugar 90 g.
- – Impalpable sugar 90 g.
- For meeting:
- – Pionono 1 unit measuring 30 x 40 cm.
- – 18 cm meringue discs, 2 items.
- – Dulce de leche pastry chef 400 g.
- – Milk cream 500 cc.
- – Impalpable sugar 50 g.
- – Walnuts 100 g.
- – Grated coconut 100 g.
- – Impalpable sugar 100 g.
Learn to put together the well-known BALCARCE CAKE with do-it-yourself pionono, meringue discs, plenty of dulce de leche and cream
PROCEDURE:
1. Beat the eggs with the sugar and honey till blended. Taste izar with essence.
2. Add the sifted flour with the salt, preserving the mixer at minimal velocity.
3. Pour the dough onto a papered and buttered plate and beforehand chill it within the fridge.
4. Bake at 190ºC for 8 to 10 minutes.
5. Take away from the mildew and unmold. Cowl with a plate to forestall it from drying out. As soon as cool, take away the paper (or on the time of meeting)
For the meringue discs:
1. For the meringue discs: beat the egg whites. After they have foamed, steadily add half of the widespread sugar, at all times beating.
2. As soon as they attain stiff peaks, cease beating and add the powdered sugar with enveloping actions.
3. Assemble two discs on silicone or buttered parchment paper.
4. Cook dinner in a really low oven (between 90° and 120° C) for about 2 hours.
For meeting:
1. To assemble the dessert, beat the cream with the powdered sugar. Reserve within the fridge.
2. Lower two pionono discs.
3. Begin the cake with a pionono disk. Unfold with dulce de leche and half of the damaged walnuts. Place a disk of meringue on high and half of the whipped cream on high of it.
4. Place one other disk of meringue, whipped cream and nuts. Unfold the opposite pionono disc with dulce de leche and end.
5. Place the cake within the freezer till it’s agency and the cream edges are frozen.
6. As soon as the cake will be maneuvered simply, take away it from the freezer and beautify with dulce de leche confectioner on the edges till it is extremely clean.
7. Paste the grated coconut on the edges over the dulce de leche and sprinkle the highest with powdered sugar. Mark with a scorching fork in order that the highest half caramelizes.
