INGREDIENTS
- Use for a 20 cm mould
- – Flour 0000 100 g.
- – Baking powder 5 g.
- – Sal 4 g.
- – Butter 214 g.
- – Sugar 240 g.
- – Eggs 170 g (roughly 3 items).
- – Yolks 170 g (roughly 3 items).
- – Polenta 100 g.
- – Vanilla essence.
- Torta 1:
- – Corn cake.
- – Syrup 1:
1.
- – Cheese frosting.
- – Caramel sauce.
- – Ornament of coloured sprinkles and frosting flakes.
- Torta 1
- – Dulce de leche pastry chef 350 g.
- – Coloured beads 500 g.
- – Plastic sleeve.
- – Curly beak.
- Traditional queso frosting:
- – Butter 227 g.
- – Cream cheese 454 g.
- – Sal 4 g.
- – Impalpable sugar 454 g.
- – Vanilla bean.
- – Orange syrup.
- – Sugar 170 g.
- – Water 100 cc.
- – Orange juice 150 g.
- – Ron 20 g.
- Torta 2:
- – Corn desserts.
- – Espresso syrup.
- – Chocolate cheese frosting.
- – Raspberry marmalade.
- – Ornament of corn flakes (toasted).
- Torta 2:
- – Raspberry jam 100 g.
- – Cups of sugared corn 500 g.
- – Chocolate Cheese Frosting Variation.
BIRTHDAY CAKE
PROCEDURE:
1. Cream the butter with the sugar (utilizing the lyre). Add the eggs and yolks, vanilla and blend properly.
2. Add the dry substances in three inclusions.
3. As soon as every part is properly built-in, place it in a greased and papered mould (it’s 1 kg of preparation per mould).
4. Bake at 160ºC for 1 hour and 20 minutes. The stick ought to come out dry with just some crumbs. Whenever you press your fingers it has to come back again shortly.
TORTA 1:
1. Cream butter and cheese (they must be on the identical temperature to keep away from thermal shock and slicing). As soon as this combination is easy, shiny and creamy, add salt and powdered sugar.
2. Cowl the machine with plastic wrap to combine properly. Paddle at most pace till every part could be very properly homogenized. Add vanilla pod seeds and end incorporating. Use instantly.
TORTA 2:
1. Divide the basic cheese frosting combination in two, and add the 170 g of chocolate to 1 half on the finish.
2. Soften the chocolate within the microwave or in a bain-marie. Let cool to room temperature.
3. Cream: Butter and cheese (they must be on the identical temperature to keep away from thermal shock and slicing). As soon as this combination is easy, shiny and creamy, add salt and powdered sugar.
4. Cowl the machine with plastic wrap to combine properly. Paddle at most pace till every part could be very properly homogenized. Add vanilla pod seeds and end incorporating.
