Description
When you want to cook Esterhazy, but it turns out that nuts have long potocani household - help will come from rice flakes Mistral and delicious dessert for tea will be ready! Help yourself!
Ingredients
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Rice flakes
50 g
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Wheat flakes
50 g
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Powdered sugar
50 g
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Egg white
4 piece
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Sugar
100 g
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Cream
100 ml
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Yolk egg
2 piece
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Butter
100 g
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Condensed milk
50 g
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Sugar
100 g
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Honey
30 g
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Rice flakes
40 g
-
Dark chocolate
50 g
Cooking
To prepare the basis for a meringue cake using rice and millet flakes of TM Mistral.
Grind in a blender the rice and millet flakes, adding the powdered sugar. If grind cereal coarsely, the cakes will be felt blotches of flakes, so the grind setting choose according to your taste (I have a fine grind).
Proteins whisk with sugar in a solid foam (first, beat egg whites without sugar, then portions add sugar, continuing the beating). Add proteins powdered rice and millet flakes.
Gently stir in the method of folding.
On baking paper draw a circle with a diameter of 14-15 cm Spread protein-based even layer, bake at 130 C to complete the drying of the cakes. The finished cakes can be easily removed and, if you lean to your ear, you can hear a "cracking" noise-rustling.
To prepare the cream the egg yolks lightly whipped with fine sugar, pour the boiled cream and mix quickly to avoid lumps, then pour into the saucepan and again bring to boil with constant stirring well to cool, covered with cling film. Beat butter with condensed milk (no vegetable fat), portions add the chilled yolk mixture, continuing the process of beating.
For decorative use honey rice cereal, for cooking honey to melt, add cereal, mix and allow to soak up honey, then spread on a silicone Mat and dry. To prepare better in advance!
Each cake, sides and top of cake generously grease cream (I got some left over cream), level the surface. On sides of cake spread honey rice flakes, chocolate melt in a water bath, put in envelope and put in a distinctive pattern-cobweb. Send cake to cool completely in the refrigerator.
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