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Beat the egg whites, add the sugar and beat again, then add the yolks, flour, baking powder and starch, sifted. Mix lightly with a spatula. Bake 3 round tops with a diameter of 26, lined with baking paper.
The chocolate is broken into pieces and melted on the stove with 100 ml of milk. Leave to cool and then mix with the whipped cream.
Mix the powder from a sachet in 250 ml of water and put it on the fire for 5 minutes. Leave it to cool (be careful not too much, it hardens very quickly) then put it over the cream. Be careful not to prepare both sachets at once (risk to attract the jelly to the 2nd countertop)
Caramelize the sugar (do not burn), quench with water. After it has cooled, mix it with rum essence.
Take one of the 3 tops, place it in the tray in which it was baked, syrup it well with syrup. Put half of the chocolate cream,
put strawberry jelly over the cream and let it cool for 30 minutes.
During this time, prepare the second strawberry jelly and leave it to cool. After the jelly has hardened, take the cake out of the fridge, put the second top, syrup it, put the other half of the cream and again the strawberry jelly. the third countertop is also syruped and left to cool for 1 hour.
After the cake has cooled, carefully remove the cake form.
Dress with whipped cream and garnish with candies and chocolate chips ......
A super good and fine cake
Happy Birthday Mother!