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| Sweet Vulcan Cake |
* For countertop:
* 4 egg whites
* 150 g sugar
* juice from a lemon
* free of rum
Whisk the egg whites. Then add the sugar and continue mixing until the composition becomes glossy and makes cakes.
The essence of rum is added. Bake on low heat, with the oven door open (100 degrees), until the meringue top becomes dry, about 4 hours.
* For donuts:
* 100 g butter
* 1 cana faina
* 250 ml water
* 1/2 teaspoon salt
* 3 eggs
Bring water to a boil with butter and salt.
After the butter has melted, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl.
Let it cool a bit, then add eggs one at a time, mixing well after each one.
The dough is spread in a tray lined with baking paper.
Bake over high heat for 15 minutes, then another 10 minutes over medium heat.
* Filling:
* 300ml liquid cream
* 150 g sugar
The sugar melts, then we cover the donuts with caramel threads, with the help of a fork. Put the rest of the caramel on a counter greased with oil and leave to cool. After it has cooled, we put it in a bag and crush it with a sledgehammer. 🙂
Place the top on a plate, then cover with whipped cream, in the form of a dome. Sprinkle with crushed caramel and "decorate" with glazed donuts.
A very good dessert!
