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Countertop: Beat the egg whites with the sugar, add the yolks, flour, baking soda and walnuts. Pour into the tray in which you put baking paper and put in the oven over low to medium heat.
Cream: The yolks, milk, sugar and cocoa are mixed and boiled on a steam bath. After it has set, take the cream off the heat and let it cool. Then add the butter and margarine and rub very well.
Decoration: Beat the egg whites with a cup and a half of sugar on the steam bath until they harden very well. Separately, melt the remaining half cup of sugar until it reaches the color of the caramel, then carefully add it over the egg whites and beat continuously and quickly.
After the countertop has cooled, cut it in half and syrup it with 250 ml of rum (NOT the essence). Put cream in the middle and garnish with the above composition or whipped cream.