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Turn on the oven to warm up!

Countertop (make two countertops in a large stove tray or one in a 25/30 cm tray):

Separate the egg whites from the yolks. The latter are rubbed with oil.

Whisk the egg whites with a pinch of salt in a large bowl. Add the sugar and mix until you get a meringue. Add water and egg yolks and mix slowly, from top to bottom, with a wooden spoon.

Mix the flour with the cocoa and the baking powder and put it over the composition in the bowl, mixing gently.

Grease the pan with oil, put a baking sheet and pour the dough into it. Place in the oven until it passes the toothpick test. Then allow to cool.


Put the sugar in a saucepan, on the fire, together with two tablespoons of water. When it turns golden, add the rest of the water, preheated. After boiling, add the sachets of cappuccino and rum essence. Allow to cool.


Rub the margarine with the sugar, then add the cocoa, yolks and rum essence and mix.


Bring water and sugar to a boil until the sugar melts. Add the broken chocolate pieces. After it has melted, add the butter and keep it on low heat to melt it.


In this case, the first countertop is syruped. Put the cream and then the other countertop, in syrup. Leave to cool for 2-3 hours. After that, portion the cake and, on each portion, pour a tablespoon of icing. Then make a popcorn out of whipped cream, in the middle of which you put a little cream.

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