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Cake with burnt sugar cream

Cake with burnt sugar cream


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Cream: The 8 tablespoons of sugar are caramelized in the pan. When ready, line the walls of the pan and leave to cool. Eggs are mixed with sugar, vanilla sugar and lemon peel. add the milk and mix well. Pour into the pan.

Rock: Beat the egg white with a pinch of salt. Add the sugar and beat until glossy. Put the yolks in which I put the essences of baking powder extinguished with lemon juice and lemon peel, and finally flour. Carefully add over the milk composition from the pan (put with a spoon) and then even out. The pandispan is placed on top of the cream and is not left on the bottom.

Put the pan in the hot oven for about 40-45 minutes until the top is browned and the composition peels off the edges. Remove the pan from the oven and let it cool for another 15-20 minutes, then turn it over carefully and in a motion on a plate.

When it has cooled, put the pudding 5 minutes after it has been prepared according to the instructions.

Put the whipped cream on the fire and when it starts to boil turn off, then put the chocolate and stir until it melts. After it cools down well (put it in the fridge), beat it and decorate the cake with it.