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Top: I mixed the egg whites with a pinch of salt well until I obtained a hard foam, I added the sugar and I continued to mix for about 5-6 minutes, then I incorporated the yolks and at the end I added ground walnuts and sifted flour. I mixed by mixing with slow movements from bottom to top. I lined the cake tin with baking paper and poured the composition into the mold, put it in the preheated oven at 175 degrees C, set the function for baking cakes and left it for about 35 minutes or until it passes the toothpick test. I took the form out of the oven and let it cool.
Syrup. I boiled the water with the sugar until the sugar melts, it is removed from the heat and the rum essence is added, it is left to cool.
Cream: The soft butter mixes until it becomes a soft foam. Separately heat the fondant on a steam bath, add the chocolate and mix, incorporate this mixture into the soft butter. I kept about 50 g of butter, in case the cream is cut because the fondant was too hot, it was not the case. I gave the cold cream to harden a little, then I took it out of the fridge and mixed it with the rest of the butter. I got a fine and delicious cream.
Assembly. I sectioned the top into 4 approximately equal parts, I placed the first part on a plate, I syruped it and then I put a layer of cream and the cherry pieces from the cherry, I placed the second part in syrup, layer of cream and cherries, the third part of the countertop, cream and cherries and then the last part of the countertop, I covered the cake in the remaining cream and decorated it with chips of white chocolate and sour cherries. Simple and a little dizzy this cake .....