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The ant cake

The ant cake


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Wheat 1



  1. Separate the egg whites from the yolks.

  2. Beat the egg whites with a pinch of salt. Then, gradually add the sugar and mix until the sugar crystals are completely diluted. You need to get a firm composition that forms spikes when touched.

  3. Add sifted flour and walnuts and mix lightly, from bottom to top, with a spoon.

  4. Put baking paper in the tray and spread the composition spoon by spoon then level.

  5. Put the tray in the preheated oven, over medium heat, and leave until the top takes on a slightly golden color.

Wheat 2



  1. Separate the egg whites from the yolks.

  2. Beat the egg whites with a pinch of salt. Then, gradually add the sugar and mix until the sugar crystals are completely diluted. You need to get a firm composition that forms spikes when touched.

  3. Add sifted flour and poppy seeds, and mix gently, from bottom to top.

  4. Put baking paper in the tray and spread the composition spoon by spoon then level.

  5. Put the tray in the preheated oven, over medium heat, and leave until the top takes on a slightly golden color.

Cream



  1. The butter left at room temperature is mixed with foam.

  2. Mix the yolks with the sugar and water in a double-bottomed bowl.

  3. Put the pot on the fire and let it simmer, stirring constantly, until the composition acquires the consistency of a pudding / sour cream.

  4. Allow to cool completely and add the vanilla essence and grated orange peel. Take from the composition and add spoon by spoon over butter, mixing in step 1.

Assembly



  1. Place a wafer sheet on the tray over which you spread 1/3 of the cream. Follow the poppy top that you put with the top over the wafer sheet with cream (turn it over), and gently peel off the baking paper.

  2. Spread 1/3 of the cream over the top with cream and then place the walnut top in the same way.

  3. Peel off the baking paper, spread the rest of the cream and place the second wafer sheet.

  4. If necessary, cut with a knife the edges of the countertop that exceed the size of the wafer sheet.

Put a weight on top, stick the cream to the sheets.

Portion with a thin, well-sharpened knife. It cuts very nicely


For each top, proceed in the same way: beat the egg whites with water and a pinch of salt, add the sugar and beat until it melts, and the foam becomes shiny.

Add sifted flour, walnuts (poppy seeds) and baking powder, mix well and place the composition in the pan on baking paper.

Bake each countertop for 12-15 minutes (test the toothpicks).

For the cream, beat the yolks with the sugar, add the coffee and put everything on low heat until it thickens, stirring constantly. Add the butter to the hot cream and stir until it melts.

Assembling the cake is done as follows: place a wafer sheet, cream, poppy top, again cream, walnut top, cream, wafer sheet, cream and grated chocolate.


Video: A Harvest Themed Cake for the Fall Season. Cake Boss (May 2022).