Thinking San valentinoo!
Tuesday, February 1, 2011
Sponge:
5 eggs
150 g flour 150 g sugar
a pinch of salt
worked in a bowl the egg yolks with sugar until make the mixture light and fluffy. Apart sift the
flour and then slowly add the mixture of egg yolks and sugar, then work the with a whisk without creating lumps.
250 ml of water
4 tablespoons sugar
a glass of rum
150 g flour 150 g sugar
a pinch of salt
worked in a bowl the egg yolks with sugar until make the mixture light and fluffy. Apart
flour and then slowly add the mixture of egg yolks and sugar, then work the with a whisk without creating lumps.
In another bowl whisk the egg whites very firm with a pinch of salt, then embed them in the prepared mixture and stir gently with a spoon from the top down.
Grease and flour a cake pan with a diameter of 26 cm, pour the mixture and bake at 170 degrees for 30 minutes.
to soak the cake:
Cream: 500 grams of cream kitchen 5 or 6 tablespoons Nutella
1 cup chopped hazelnuts chopped a packet of biscuits (bamboo toy 'hazelnut)
In a bowl add the cream, hazelnuts, Nutella and mix well together crushed cookies
1 cup chopped hazelnuts chopped a packet of biscuits (bamboo toy 'hazelnut)
In a bowl add the cream, hazelnuts, Nutella and mix well together crushed cookies
250 ml of water
4 tablespoons sugar
a glass of rum
In a saucepan dissolve sugar in water, then add the rum.
Let cool before using. I used to cover the cake with chocolate frosting bread angels and I decorated with hearts and roses made of sugar paste ..
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