Intercontinental aniversary cakes design

Intercontinental aniversary cakes design

Ingredients:

  • For the countertop we need:
  • 7 egg whites
  • 7 tablespoons sugar
  • 7 tablespoons flour
  • 14 tablespoons ground walnuts
  • 1 baking powder
  • For the cream we need:
  • 7 yolks
  • 7 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons starch
  • 500 ml of milk
  • vanilla essence
  • 50 g powdered sugar
  • 250 g butter
  • 200 g dark chocolate
  • 100 g coconut

How to prepare Intercontinental Cake:

Wheat:

The egg whites are mixed with a pinch of salt and sugar gradually added, until it starts to make cakes. Slowly add the flour mixed with baking powder, then walnuts and mix.

Intercontinental aniversary cakes design

Divide the dough into 3 and bake each layer in a tray (20 / 20cm) lined with baking paper.
Leave to cool.

Intercontinental aniversary cakes design

Cream:

The yolks are mixed with sugar and vanilla, until they are homogenized and the sugar melts. Add 1 cup of milk (from the 500 ml), flour and starch. Bring the rest of the milk to a boil. When it is close to boiling, add the yolk mixture, gradually, stirring as well as possible, so as not to make lumps. Reduce heat and stir constantly until thickened.

Intercontinental aniversary cakes design

Transfer the cream to a bowl and let it cool a bit before putting it in the fridge to cool completely. Then mix in the butter, which I mixed with powdered sugar.

Intercontinental aniversary cakes design

Divide the cream obtained into three. In 2 thirds add melted chocolate (or chocolate and walnuts),

Intercontinental aniversary cakes design

and in the other coconut, finely ground.

The cooled tops are syruped with 1/4 glass of warm milk,

Intercontinental aniversary cakes design

then fill with cream.

Intercontinental aniversary cakes design

Garnish with whipped cream, as desired.

Intercontinental aniversary cakes design

Intercontinental aniversary cakes design

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