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Mix eggs with sugar for 10-15 minutes or until they triple in volume and become a sufficiently thick cream. Add flour and baking powder, incorporate them with a spatula and bake the composition in a tray lined with baking paper in the preheated oven at 180 degrees for 30 minutes. I had a large tray with the dimensions of 25/30 cm.
For the currant cream, mix the whipped cream and pass the currants. Mix the currants with whipped cream and, if necessary, add 1 tablespoon of powdered sugar.
For the chocolate pudding: mix the yolks with the sugar and flour, add the milk in a thin line and put the composition on low heat. Stir continuously until it becomes like a pudding. As soon as we take it off the heat, add finetti and mix to incorporate well into the pudding. Let the cream cool.
Meanwhile, mix the whipped cream for garnish.
For the syrup: caramelize the sugar and add hot water. Let it simmer until all the sugar melts. We also add a drop of vanilla essence.
We cut the cooled top into 2. We syrup the first part, we add the currant cream, we add the other part of the countertop (we sniff this one as well) and we add the chocolate cream.
Let the cake cool for 2 hours to harden the chocolate cream enough
Add whipped cream, level it, add coconut and ornaments and we can slice the cake. To slice it nicely, pass the knife blade through hot water for each portion of cake.