INGREDIENTS
- – Pionono 1 unit measuring 30 x 40 cm.
- – 15 cm meringue discs 2 models.
- – Dulce de leche pastry chef 400 g.
- – Milk cream 500 cc.
- – Impalpable sugar 50 g.
- – Grated coconut 100 g.
- – Impalpable sugar 100 g.
- Strawberries:
- – Strawberries 700 g.
- – Lemon juice.
- – Sugar 100 g.
- Meringue discs:
- – Whites 3 pcs.
- – Widespread sugar 90 g.
- – Impalpable sugar 90 g.
Discover ways to put together this spectacular BALCARCE DE FRUTILLAS dessert, with plenty of dulce de leche, chantilly cream and meringue! .
PROCEDURE:
1. For the meringue discs: beat the egg whites. After they have foamed, progressively add half of the frequent sugar, at all times beating. As soon as they attain stiff peaks, cease beating and add the powdered sugar with enveloping actions. Assemble two discs on silicone or buttered parchment paper. Prepare dinner in a really low oven (between 90° and 120° C) for roughly 2 hours.
2. Wash and reduce the strawberries into quarters. Place the strawberries in a pot or pan with the lemon juice and sugar. Prepare dinner for 10 minutes over excessive warmth till they soften and the juice begins to thicken. Let cool.
3. To assemble the dessert, beat the cream with the powdered sugar. Reserve within the fridge.
4. Reduce two pionono discs.
5. Begin the cake with a pionono disk. Unfold with dulce de leche. Place a disk of meringue on prime and half of the whipped cream on prime of it. Organize some chilly strawberries on prime of the cream. Place one other disk of meringue, whipped cream and strawberries. Unfold the opposite pionono disc with dulce de leche and end by urgent the a part of it nicely.
up in order that it takes the form of a mushroom.
6. Place the cake within the freezer till it’s agency and the cream edges are frozen.
7. As soon as the cake will be maneuvered simply, take away it from the freezer and embellish with dulce de leche confectioner on the edges till it is rather easy.
8. 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.
Abstract: Layer 1 is the underside one.
Layer 1: Pionono.
Layer 2: Dulce de leche.
Layer 3: Cooked meringue disc.
Layer 4: Chantilly Cream (ample).
Layer 5: Cooked and chilly strawberries.
Layer 6: Cooked meringue disc.
Layer 7: Chantilly Cream (ample).
Layer 8: Cooked and chilly strawberries.
Layer 9: Dulce de leche.
Layer 10: Pionono.
It’s coated with dulce de leche and grated coconut on the edges, powdered sugar on prime, and it is prepared! .
