A highly successful business formula!

on the basis
4 eggs
1 1 / 2 cup of flour
1 cup of sugar
1 sachet baking powder

the cream
1 morfat in cans
1 cream chesse light (200 gr.)
2 egg yolks
1 cup caster sugar
little cognac

for inulin
4 k.s.nero
3 tablespoons Nescafe

cocoa to cover the surface

We put all the ingredients in the base bowl and mix them with all possible speed in mixer for 3-4 minutes.
Pour the beaten mixture in a buttered form.
Bake in preheated oven at 175 degrees until it goes dry the nose of the knife when the sink in the cake.
Remove from the oven, let stand 5 minutes and flip a rack to cool completely Prepare the cream.
We put all ingredients into a bowl and mix them with the mixer until the mixture is fluffy us well.
Divide the basis of our 2 or 3 soles (I split it into 3)
Bordered slightly on the bottom of each syrup prepared We apply the same amount of cream in each bottom.
Repeat the process until we finish with our materials Sieve the surface with lots of cocoa
Before serving, allow to stay several hours in the refrigerator to join materials.

Prepare syrup for wetting of the base.


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