Description
A delicious cake made of meringue with chocolate cream, interspersed with nuts. Help yourself!
Ingredients
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Chicken egg
4 piece
-
Butter
250 g
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Powdered sugar
2 cup
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Cocoa powder
2 Tbsp
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Walnuts
-
Vanilla
-
Citric acid
Cooking
Separate the whites from the yolks. Proteins vzbit with a glass of sah. powder to the dense white mass by adding citric acid.
On the laid parchment baking sheet with cooking syringe to transplant a small meringue. Bake on the top shelf of the oven at a temperature of 120 degrees 90-100 minutes
Remove from the oven, allow to cool and remove from parchment.
For the cream whip the egg yolks with a glass of sah. powder to a thick cream.
In softened butter by the spoonful, add yolk cream and beat with a mixer at low speed. When whipped, add 2 tablespoons cocoa, stir.
Nuts grind in a blender.
For a dish that will be served cake, spread the first layer of meringue.
Lubricates the cream, filling in all the holes. Sprinkle with nuts.
The second layer of meringue spread a little bit smaller than the first. Also coat with cream, sprinkle with nuts. So.
The third layer is less than the second + remaining cream.
Decorate with nuts, crumbled meringue.
Refrigerate for a few hours and you can eat!
Bon appetit!
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