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Let's start with the countertop. Whisk the egg whites, then add the sugar and mix until a glossy meringue is formed. Add the poppy seeds, and then add the baking powder to the lemon. The composition is placed in a tray and baked at 180 degrees by testing the toothpicks or until browned on top.
While the top is made, beat the yolks with 6 tablespoons of sugar until they get a whitish shade. Add the starch and mix with the mixer on medium speed. After adding the cold milk, put the composition on low heat and chew continuously until the composition thickens. After it is ready, cool it and add the beaten butter with 2 tablespoons of sugar.
The top is carefully cut horizontally into 2 strips and grease both with the cream obtained. On the second layer of cream, we carefully arrange the biscuits, which we then sprinkle with coffee.
At medium heat, melt the 50 g of butter, add the whipped cream and then the chocolate and chew until boiling and homogenizing. Let the cream cool and when it is the consistency of a sour cream, pour it over the biscuits. We leave the cake in the fridge overnight and it's ready :) :) :)
it's extra-buuuuuuna :) :) :) I recommend it :) :) :)