White Rose Ingredients: Countertop 4 eggs 120g sugar 100g flour 20g epifin (corn starch) 5g baking powder cream 3 egg whites 250g soft butter 150g sugar 40g of coffee syrup 2 tablespoons sugar 20 ml of coffee 100 ml water 20 ml of brandy chocolate crushed 600ml of whipped cream 1 tablespoon powdered sugar and vanilla Preparation: For the dough separate yolks from whites. Put egg whites in robot along with a pinch of salt and sugar and beat them foam. epifinul and flour mixed with baking powder. When egg whites are ready, add the egg yolks and flour mixture immediately. robot must be at a medium speed and flour incorporated immediately be stopped, so it will be aerated yeast bubble. Bake cake in preheated oven at 180 ° C for 20 minutes in a pan greased with butter and flour or baking sheet . sits on a grill to cool. Cut into 3 equal circles. Crema coffee sugar and place in a saucepan to boil. You need to prepare a syrup temperature reaches 118 ° C. Mix the egg white with a pinch of salt, when the syrup is poured reached the desired temperature egg whites (mixer should go continuous) and continue beating with mixer until foam it cools. petty would cut the butter into cubes and add to the egg white foam. syrup Boil all ingredients until sugar melts. insiropam let cool and each circle of dough. sit on a platter in alternating dough and cream, crumbs finely crushed chocolate until the last circle of dough. decorated with fear as you like. Dam a few hours and serve cold. Enjoy!
Posted on: Thu, 07 Nov 2013 11:44:22 +0000
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