INGREDIENTS
- PIONEER:
- – Eggs 4 models.
- – Sugar 4 tbsp.
- – Cornstarch 4 tbsp.
- – Honey 1 tbsp.
- – Pionono 1 unit.
- – Meringue discs 2 models.
- – Dulce de leche 400 g.
- – Milk cream 500 cc.
- – Sugar 80 g.
- – Walnuts 100 g.
- – Grated coconut 100 g.
- – Impalpable sugar 100 g.
- Meringue discs:
- – Whites 3 pcs.
- – Frequent sugar 90 g.
- – Impalpable sugar 90 g.
Discover ways to put together the well-known and scrumptious balcarce dessert at house, following the whole recipe beneath
PROCEDURE:
For the pioneer:
1. Beat the eggs and add the sugar till stiff (till the batter doubles).
2. As soon as overwhelmed, add the cornstarch, sifted and mixing in an enveloping method, till all of the starch is built-in.
3. Place on a greased plate.
4. Cook dinner in a 180° oven for 8/10 minutes.
5. For the meringue discs, beat the egg whites. After they have foamed, progressively add the frequent sugar, all the time beating. As soon as they attain stiff peaks, cease beating and add the opposite half of the sugar with enveloping actions. Dry in a really low oven (between 90° and 120° C).
6. To assemble the dessert, beat the cream with the frequent sugar. Reserve within the fridge.
7. Minimize two pionono discs. 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. Place one other disk of meringue, whipped cream and nuts.
8. Unfold the opposite pionono disc with dulce de leche and end. Unfold dulce de leche across the cake and grated coconut. Cowl with powdered sugar.
Abstract: layer 1 is the underside
Layer 1: Pionono
Layer 2: Dulce de leche
Layer 3: Walnuts
Layer 4: Cooked meringue disc
Layer 5: Chantilly Cream (considerable)
Layer 6: Cooked meringue disc
Layer 7: Chantilly Cream (considerable)
Layer 8: Walnuts
Layer 9: Dulce de leche
Layer 10: Pionono
It’s coated with dulce de leche, I like to recommend freezing after which grated coconut on the edges and powdered sugar on high.
