INGREDIENTS
- Biscuit:
Makes 2 20 cm discs.
- – Gentle butter 250 g.
- – Walnuts 75 g.
- – Frequent sugar 260 g / gentle 130 g.
- – Giant eggs 4 items.
- – Harina leudante 225 gm
- Espresso cream:
- – Butter 190 g.
- – Impalpable sugar 380 g.
- – Immediate espresso 3 to 4 tbsp (In accordance with style).
- Espresso glaze:
- – Impalpable sugar 200 g.
- – Robust espresso 25 cc.
- Caramelized nuts:
- – Calmly toasted walnuts 150 g.
- – Sugar 75 g.
MOIST CHOCOLATE AND RASPBERRY CAKE Go for this mix, you will not be capable to consider how scrumptious it’s, tremendous tender and moist! .
PROCEDURE:
1. For the nut biscuit beat the butter with the white sugar and add the eggs little by little.1. For the nut biscuit beat the butter with the white sugar and add the eggs little by little.
2. Add the eggs one by one and proceed beating
3. Combine the flour with the processed nuts (in order that there is no such thing as a powder left utterly)
4. Assemble three 20 cm molds, or place a disc of buttered parchment paper on the underside to simply unmold.
5. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When inserted with a toothpick, it ought to come out clear.
6. For the espresso cream , beat the butter till white, add the powdered sugar and beat once more. Add the espresso beforehand dissolved with little or no water (producing a paste), unify and put aside at room temperature to stop the butter from hardening.
7. For the glaze, combine the sugar with the dissolved espresso and put aside.
8. For the caramelized nuts , make a dry caramel with the sugar, add the toasted and sizzling nuts (entire) (to stop the caramel from hardening), pour them individually from one another on a silicone paper and let it cool to room temperature.
9. To assemble, intersperse biscuit with half of the cream and a few caramelized nuts and repeat the method. End with espresso glaze and enhance with caramel walnuts.
Get pleasure from it!
