Description
Warsaw cake - the taste of childhood. The heart - soft crumbly shortcrust pastry with a light cap nut meringue...
Ingredients
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Flour
200 g
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Butter
100 g
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Sugar
160 g
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Yolk egg
2 piece
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Vanilla sugar
4 g
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Leavening agent
1 tsp
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Salt
1.6 tsp
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Egg white
2 piece
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Almonds
75 g
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Dark chocolate
50 g
Cooking
Dough: Butter cut into cubes, mix with flour, baking powder and chop with a knife into crumbs. Yolks slightly beaten with sugar, vanilla and salt.
The yolk mass to combine with the flour crumbs and knead quickly into a soft dough.
The finished dough wrap in cling film and put for 30 minutes in the refrigerator.
Meringue: Whip chilled whites, adding a spoonful of sugar to steep peaks. Gently introduce and mix the sifted flour and crushed almonds.
Preheat the oven to 180*C. Chilled roll out the dough 5mm thick, cookie cutter, cut a circle d 5-8 cm Spread on a baking sheet, covered with baking paper. On the basis of the cupcake to put the protein mass, better syringe.
Reduce oven temperature to 160*C and bake the cakes for 20 minutes.
The finished cakes to cool on a wire rack. Decorate the cake with chocolate.
Sweet moments to You!
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