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Top: The egg whites are mixed with salt powder, sugar is added and mixed until they become shiny. Add the yolks rubbed with oil, mix, and at the end the flour mixed with baking powder, mix with a spatula. Put the composition in a round tray with a diameter of 16 cm and bake in the preheated oven over medium heat for 40-45 min. Remove from the oven and leave to cool.
Cream: 400 ml milk boil with sugar and vanilla essence. Dissolve the starch with the rest of the milk. When the milk on the fire boils, pour the starch and stir continuously until it thickens. Leave to cool and when it is cold, mix with whipped cream.
Caramel: Put the caramelized sugar, when it is ready take it off the heat and mix it with the whipped cream, put it back on the fire until it melts, add the butter and boil it until it reaches the desired consistency. Add the walnut kernels, rum essence and coconut, bring to a boil and leave to cool.
Syrup: Dissolve the sugar in water and add the vanilla essence.
Cut the top into 5 (4 cuts). We divide the vanilla cream in such a way that it reaches us and we dress the cake. We syrup a part of the top, we put caramel cream, vanilla cream, top and so on until we finish, at the end we cover the cake in vanilla cream.