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Wheat: Pour the water into the egg whites and beat well, add the sugar a little and beat the egg whites until they harden very well, then add the yolks, then the flour and cocoa passed through a sieve. Grease and wallpaper a form (25cm) and pour the composition, bake in a preheated oven at 180 C for 20-25 minutes. Leave the top to cool and cut into 3 sheets.
Cream: Eggs and sugar are mixed on a steam bath when it thickens, add chocolate, when the cream cools, add whipped cream and hydrated gelatin.
Syrup the first sheet, add 1/2 of the cream, then add the 2nd sheet and syrup and add the cream, then add the 3rd syrup sheet. Cover with foil and refrigerate for 3-4 hours. Cover the cake with a thin layer of apricot jam and coat it with sugar paste, then garnish.