Description
Sand cakes with a rich nutty flavor, spicy aroma of orange marmalade and a delicate meringue layer.
Ingredients
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Flour
1 cup
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Sugar
0.5 cup
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Butter
100 g
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Chicken egg
2 piece
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Leavening agent
0.5 tsp
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Cocoa powder
1 tsp
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Vanilla sugar
0.5 tsp
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Jam
2 Tbsp
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Walnuts
0.5 cup
Cooking
The yolks separated from the whites. Whites in a separate bowl set aside, until we don't need them, and two yolks 1/2 Cup of sugar. Whisk the mass incandescent.
Add to the beaten yolks, the flour, the baking powder and the softened butter and quickly knead the dough.
The batter should be thick enough. Flour is different, so if you feel that Cup is not enough, mix in more flour. Just pour very slowly, don't overdo it.
Divide the dough into two halves, one of which should be slightly larger than the other. The one that is smaller, divided into two equal parts, one of which added unsweetened cocoa powder.
Wrap each part in plastic wrap and leave in the fridge for one hour.
Meanwhile, wash and dried 1/2 Cup walnuts in a pan or in the oven. Smoliam in large crumbs.
That part of the test light test that more, arrange on the bottom of the roasting tin. I had silicone, if baked in the usual form, use the baking paper. Distributed evenly around the dough 2 tbsp of orange marmalade.
Sprinkle walnut crumbs, take out of the refrigerator a dark dough, three on a grater and put on the nuts.
Whisk a previously suspended proteins in the foam, add the plain and vanilla sugar, whisk the meringue to firm peaks.
Spread the meringue evenly over Certosa dark test.
Into the meringue three light dough. Put in a pre-heated to 180 degrees oven for 1/2 hour until Golden brown.
Ready and cooled cake cut into squares, sprinkle sifted through a sieve with powdered sugar. Bon appetit!
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