INGREDIENTS
- Pawn:
- – Eggs 4 items.
- – Sugar 4 tbsp.
- – Cornstarch 4 tbsp.
- – Honey 1 tbsp.
- – 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:
2 pcs.
- – Whites 3 pcs.
- – Widespread sugar 90 g.
- – Impalpable sugar 90 g.
BALCARCE DESSERT the perfect plan! and with this recipe it is going to prove nice!
PROCEDURE:
1. For the pionono: Beat the eggs and add the sugar till the combination is doubled.
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. Prepare dinner in a 180° oven for 8/10 minutes.
5. For the meringue discs, beat the egg whites. After they have foamed
Step by step add the widespread 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.
5. Dry in a really low oven (between 90° and 120° C).
6. To assemble the dessert, beat the cream with the widespread sugar. Reserve at
fridge.
7. Lower two pionono discs. Begin the cake with a pionono disk.
8. 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. Unfold the opposite pionono disc with dulce de leche and end. Unfold dulce de leche across the cake and grated coconut.
9. Cowl with powdered sugar.
Abstract: Layer 1 is the underside one.
Layer 1: Pionono.
Layer 2: Dulce de leche.
Layer 3: Walnuts.
Layer 4: Cooked meringue disc.
Layer 5: Chantilly Cream (plentiful).
Layer 6: Cooked meringue disc.
Layer 7: Chantilly Cream (plentiful).
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 perimeters and powdered sugar on high.
