Desert Cake "Regina Maria"
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the yolks, oil and vanilla essence and mix. Add the flour (gradually) and the baking powder and mix the dough lightly, using a silicone spatula, from top to bottom.
Turn on the oven to heat.
Grease a pan with oil and place baking paper in it. Spread the dough and put the tray in the oven until the top is nicely browned.
Walnut egg white top:
Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the vanilla essence and flour (gradually) and mix the dough lightly, using a silicone spatula, from top to bottom. Incorporate ground walnuts.
In a pan greased with oil and lined with baking paper, spread the dough. Place the tray in the oven until the top is baked.
Put a saucepan of water on the fire.
Put the yolks with the sugar and salt in another pan. Then put this pan in the one with water, chewing from time to time with a whisk, until the sugar melts and the composition thickens a little. Take the pan with the cream off the heat, let it cool a bit and add the cocoa and rum essence. Allow to cool and bring the butter to room temperature.
After the cream has cooled, it is mixed and the butter is incorporated in it, little by little.
Caramelize the sugar, add water and boil the syrup until all the caramelized sugar melts. Allow to cool slightly and add the rum essence.
Syrup the pandispan top and grease with half the cream. Add the egg white top with walnuts and syrup. Grease with the rest of the cream. Sprinkle finely chopped white chocolate on top.