*Ingredients:
+ 8 people
+ Casting spongy chocolate cake
° 5 Eggs
° 120g flour
° 120 g sugar
° 30g corn starch
° 30g cocoa powder passed
° 5g of baking powder
° Syrup Pouring
° 120 ml water
° 70g sugar
° 20 g amber rum
+ Casting in Italian meringue
° 125g sugar
° 70g egg white
° 40 grams of water
+ Pour butter cream
° 360g of butter
° 5 Egg yolk
° 240g sugar
° 100 grams of water
° 1.5 tbsp instant coffee
+ for decoration
° 100g sliced almonds
*Instructions
1
To make the sponge cake, try to separate the egg white from the egg yolk and then beat the yolk with 50 grams of sugar in a bowl until the mixture is bleached.
2
In another bowl, whisk the egg whites and add the rest of the sugar later.
3
Gently add the beaten egg whites to the bowl with the yolk using a spoon.
4
Add flour, cornstarch, bitter cocoa and pre-sifted baking powder until smooth paste is obtained.
5
Place a candy circle on a baking tray lined with parchment paper.
6
The sponge cake will blow a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.
Seven
Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180 ° C.
8
Roll out the sponge cake when it comes out of the oven and let it cool on a wire rack.
9
To prepare the syrup that soaks the sponge cake, boil the mixed water with sugar in a small saucepan, then turn off the heat and pour into the rum. Let the drink cool.
Ten
For Italian meringue, heat water and sugar in a small saucepan to 121 ° C for syrup.
Enjoy !
