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Desert Alcatraza

Desert Alcatraza


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Sheets: I took the egg whites out of the freezer in the evening and let them thaw. I put them in the bowl of the robot with a pinch of salt and I mixed them well, then I added the sugar and I mixed until I got a strong meringue. I transferred the meringue to another larger bowl and incorporated the ground walnut with slow movements from bottom to top. I have two trays with a size of 20/24 cm that fit into the oven. I lined them with baking paper and divided the composition into approximately 6 equal parts and baked 6 sheets of meringue. Heat the oven well, then reduce the temperature and put the trays in the oven, the meringue must dry well, then take it out of the pan, let it cool a bit and then carefully peel off the baking paper.

Cream: We break the chopped pieces together with the liquid cream in a stainless steel bowl and then on the steam bath until the chocolate melts, it should not reach the boiling point. Let it cool for about 1 hour, I took out the bowl on the balcony because it's cold outside and it cooled down pretty quickly. After it has cooled, transfer it to the robot bowl, add the clementine juice and mix well. We stop 2 tablespoons of cream, which we mix with whipped cream obtained from sweet cream mixed with powdered sugar and beaten well.

Assembly: Chocolate cream ebea sheet, chocolate ebea sheet until the sheets and cream are finished, on top we spread the cream obtained from whipped cream and chocolate cream, we cover the edges of the cake and then we sprinkle ground walnuts and decorate with melted chocolate.