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For the top, whisk the egg whites with a pinch of salt and sugar. In the meringue obtained we incorporate flour mixed with walnuts and baking powder.

Homogenize the composition, pour it into the tray lined with baking paper and bake in the preheated oven, at the right heat, for about 30 minutes or until the top passes the toothpick test.

Remove the top from the tray after it has cooled, remove the baking sheet and place the top back in the tray (mine has removable walls).

Glaze the entire surface with melted white chocolate (in a bain marie) together with 2-3 tablespoons of oil. Let the tray cool.

Caramelize the 12 tablespoons of sugar until it gets a light copper color. Add the soft butter, carefully, and mix on the fire until the sugar melts. Set aside a little from the heat.

Separately mix the yolks with 6 tablespoons of sugar, until they turn white and increase in volume.

Incorporate the yolk composition in the caramel, taking care to pour in a thin thread, a little, so that the egg does not coagulate.

Put the pot on the fire again and mix in the composition until it starts to thicken. Set the bowl aside and add the walnuts. Homogenize and pour (when it has cooled) over the white chocolate glazed countertop.

Let it cool for 1-2 hours, then glaze the cake with melted chocolate on a steam bath together with the butter.

Cut the cake using a knife soaked in hot water.

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