Plum and wine cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

TOP-melt chocolate (in the microwave) Whisk the egg whites with a pinch of salt.

Mix the yolks with the sugar and soft butter until they turn white and become frothy.

Mix the flour with the baking powder then incorporate it into the yolk cream.

At the end, add the egg white foam, then add the melted chocolate, mix lightly with a spatula.

We pour the composition in a tray lined with baking paper (I used a small tray) and put it in the oven until it passes the toothpick test.

CREAM-peeled plums are boiled together with wine, water and cherries.

let it boil until the plums soften, then turn off the heat and pass.

We hydrate the gelatin in 6 tablespoons of cold water, for 5 minutes after which we prepare it according to the instructions on the envelope.

Mix the gelatin with the hot plum puree and let it cool.

When it has cooled, add the whipped cream, stirring lightly.

Cut the top in 2 or leave it like this, place it in the tray with a detachable ring.

Syrup (I syruped it with 2 tablespoons of sour cherries and a little water) add three quarters of cream, 2 sheets, syrup and put the rest of the cream.

Refrigerate until completely hardened and decorate with melted chocolate and hazelnuts.