Amandine


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Rock: Beat the egg whites hard with a pinch of salt. Add the sugar. Then the yolks, rum, flour, cocoa, baking powder, ness and beat very well. Put in a small pan and put in the oven over medium heat. Let it cool and cut it in half.

Cream: The butter should be at room temperature, ie soft, but not very soft. We will mix it very well with the sugar until it becomes creamier. Add cocoa, ness and essence and mix well, well until you get a cream.

Syrup: We will put all the ingredients on the fire to heat them well until we melt the sugar and the ness.

Glaze: Put everything on the fire and melt well, without boiling.

Now after the top has been cut, put the first part on a tray and syrup with half the syrup. Add the cream, but stop 2-3 tablespoons of cream for garnish. Level the cream and put the second top that we will syrup with the rest of the syrup. Cut the cake into squares like an almond. 15 almonds will come out.

While the icing is a little warm, we will pour a spoon on each cake and let it flow a little on the edges. Garnish with remaining cream and white chocolate coins

Not that I'm bragging now but it's really very good and compared to the almond I bought 2 days ago it doesn't compare at all ... mine is juicy, it has the aroma of rum, cocoa ... it's delicious :)


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