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Beat the egg whites with the sugar, rub the yolks with the oil. Add the yolk cream over the beaten egg whites and mix gently, then add the flour mixed with baking powder and cocoa, stirring gently from the bottom up so as not to leave the egg white. Put the lemon peel and the rum and vanilla essences and put in the oven in a tray with a detachable ring - 24 cm in diameter - for about 20-30 minutes. After the top is baked, let it cool on a grill.
Rub the butter with the sugar, then add the sweet cheese and mix everything with the whipped cream.
Syrup: caramelize the sugar, then quench with water; let it dissolve then add the rum essence.
Cut the top into 3 parts; we syrup each top and cover it with cream - we cover the last top in the shape of a dome, in order to make the whiteness as domed as possible.
At the end, we coat the cake in whipped cream and cover it well with coconut. We draw stripes with the help of chocolate beans.
I made the bee antennae from melted chocolate placed on baking paper.
The bee's head was made of melted white chocolate poured on a round shape. In order to see as well as possible, I highlighted the head, outlining it with dark chocolate.
The wings were also made of white chocolate.