Description
I'd like to attribute to: "... view and read the recipe must be accompanied by a bird chirping..." to create a spring mood. And the mood you want to raise not only a funny birdie on the cake but also the cake. The secret of the taste of this cake in butter cream filling croissants. Therefore the cake can get or chocolate, or with caramel, or fruit flavors.
Ingredients
-
Flour
1 cup
-
Chicken egg
6 piece
-
Sugar
350 g
-
Vanilla
-
Croissant
17 piece
-
Cream
500 ml
-
Gelatin
10 g
Cooking
Split eggs on whites and yolks. Beat the whites with half the sugar until peaks, separately beat the egg yolks with the remaining sugar and vanilla. Gently with a spatula add the egg yolks to proteins, and add the sifted flour. Bake at 180 degrees for 30-40 min. in the form 20 - 22cm.
Ready biscuit cool, cut into 2 pieces and generously sprinkled with syrup or juice. Collect the cake in the form of a split ring.
Cream vzbit with sugar (cream to try and regulate sugar to taste). Gelatin to dissolve in cream or 50ml of water, cool and add to cream. The lower part of the cake to cover with cream. Then each croissant dipped in cream...
... and put in a circle on the biscuit. Cream to close the distance between the croissants. Cover it with the other part of the biscuit. The form put in the refrigerator for 2-3 hours.
Then remove the ring and the whole cake coat with cream, put the cake in the fridge. The cake can be cut in 8 hours.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.