DORT FROM THE WALNUTS
3. January 2013
Nothing exotic in our country, your grandmothers were probably similar, but I have a traveler's melancholy relationship because I brought a recipe a couple of years ago from an old Croatian grandmother hes hesitated to iphone, foreign languages ignorant and present again Croatian they stick like I do. But in her rendition she was utterly delicate and had everything to keep his memories of him so deep that I humbled him someday. Amazing is the combination of coffee, rum, juicy walnut body and beautiful color cream.
This cake was one of my last confectionery dates before we left for Asia. So if you like creamy cakes and cakes please cook it as soon as possible, because as soon as we graduate with a gradual detox, I will start to pour into you the healthy recipes of the Asian kitchenette fusion. I'm looking forward to all the fishcakes and other fish specialties.
45 minut
-
12
porcí
Postup
1.
Preheat oven to 160 ° C and wipe or bake cake with baking paper. This time I have a hell in the form of 30 cm, the cake has two layers, but you can take care of 26 cm in diameter, then cut the corpus on 3 layers.
2.
On the cabinet whisk 4 egg yolks with sugar and four spoons of water. When the mixture begins to light and gains fluffiness, slowly add three more spoonfuls of cold water and still whisk. Put the nuts, flour mixed with baking powder and the remaining three spoonfuls of cold water into the creamy cream. A very dense matter is formed.
3.
Stew a hard snow from the whites and a pinch of salt. Stir the snow carefully into the walnut dough and bake in cake form. Bake for about 45 minutes.
4.
Meanwhile, prepare a cream that will consist of three simple basic creams, which at the end combine in one.
In the water bath, dissolve chocolate, add 6 teaspoons of sugar and 2 yolks to it while stirring. Mix this for 2 minutes and shut down.
Mix the flour with a little milk and make a smooth jelly so that the flour does not form lumps. Put the rest of the milk in a smaller pot, stir the flour pouch and heat with constant stirring to avoid lumps. The procedure is like when a pudding is done when the milk starts to bubble, cook for a few more minutes, but still stir. Now you can mix the chocolate cream into the milk and let it cool down.
Start butter whipped with vanilla sugar and, when beautifully brewed, gradually add spoonfuls of chocolate cream over a spoon. Uf, done.)
* 5. Cut the frozen chilled body into two layers. Place the first layer on the serving cake plate and evenly half a portion of the mixture of coffee and rum. Apply the half of the cream and lay the second layer of the body, then rub the remaining coffee with the rum again. Now just keep the whole cake under the layer of a slightly sweet, delicate chocolate cream and adore it.
In the water bath, dissolve chocolate, add 6 teaspoons of sugar and 2 yolks to it while stirring. Mix this for 2 minutes and shut down.
Mix the flour with a little milk and make a smooth jelly so that the flour does not form lumps. Put the rest of the milk in a smaller pot, stir the flour pouch and heat with constant stirring to avoid lumps. The procedure is like when a pudding is done when the milk starts to bubble, cook for a few more minutes, but still stir. Now you can mix the chocolate cream into the milk and let it cool down.
Start butter whipped with vanilla sugar and, when beautifully brewed, gradually add spoonfuls of chocolate cream over a spoon. Uf, done.)
* 5. Cut the frozen chilled body into two layers. Place the first layer on the serving cake plate and evenly half a portion of the mixture of coffee and rum. Apply the half of the cream and lay the second layer of the body, then rub the remaining coffee with the rum again. Now just keep the whole cake under the layer of a slightly sweet, delicate chocolate cream and adore it.
6.
Classical decorating is to wrap the whole cake or just the hips in the grated nuts, but that in me raises the memories I have on those bought after margarine tasting cakes, so I just left it and fine-tuned alternatively. Beautifully edible golden slices are added to give a festive atmosphere or a little chocolate and walnuts. Well, I'll leave it for you.) Serve at least for a couple of hours, chilled and stale.
