INGREDIENTS
- Substances:
- – Pionono 1 unit measuring 30 x 40 cm.
- – 18 cm meringue discs, 2 models.
- – Dulce de leche pastry chef 400 g.
- – Heavy cream 500 cc (you may make half ricotta or cream cheese).
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- – Impalpable sugar 50 g.
- – Walnuts 100 g.
- – Grated coconut 100 g (you should use crushed meringues).
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- – Impalpable sugar 100 g.
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- For the meringue discs:
- – Whites 3 pcs.
- – Frequent sugar 90 g.
- – Impalpable sugar 90 g.
Top-of-the-line combos on the earth? Dulce de leche, meringue and cream unquestionably , with this spectacular BALCARCE DESSERT Xime and Lucho sweeten our quarantine .
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Process:
1. For the meringue discs: beat the egg whites. Once they have foamed, regularly add half of the frequent sugar, at all times beating.
2. As soon as they attain stiff peaks, cease beating and add the powdered sugar with enveloping actions.
3. Assemble two discs on silicone or buttered parchment paper.
4. Cook dinner in a really low oven (between 90° and 120° C) for roughly 2 hours.
5. To assemble the dessert, beat the cream with the powdered sugar. Reserve within the fridge.
6. Reduce two pionono discs.
7. Begin the cake with a pionono disk. Unfold with dulce de leche and half of the damaged walnuts. Place a disk of meringue on prime and half of the whipped cream on prime of it. Place one other disk of meringue, whipped cream and nuts. Unfold the opposite pionono disc with dulce de leche and end.
8. Place the cake within the freezer till it’s agency and the cream edges are frozen.
9. As soon as the cake will be simply maneuvered, take away it from the freezer and adorn the edges with dulce de leche till it is extremely clean.
10. Paste the grated coconut on the edges over the dulce de leche and sprinkle the highest with powdered sugar. Mark with a sizzling fork in order that the highest half caramelizes. And it is prepared! .
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