Whisk the egg whites, gradually add the sugar and finally the ground walnuts. This composition is poured into a large pan greased with butter and lined with parchment paper. The paper must also be well greased. Bake at 180 degrees C for 30 minutes.
For the cream melt the chocolate in the milk, to which we add the sugar. Mix well until all the chocolate has melted. When it has cooled, mix it well with the butter until you get a fluffy cream. After it has cooled, the countertop will be cut in half.
Sprinkle powdered sugar on a sheet of paper or aluminum foil. Place one of the sheets (upside down), put the cream and cover with the second sheet (we don't twist it anymore - we put it exactly as it is in the tray). Sprinkle with powdered sugar and cover with aluminum foil. Press a little with your hands and put a weight (I put a slightly thicker shredder).
Let it cool until the next day, when it is cut to taste and serve.
- For meringues:
- 6 egg whites
- 250 gr powdered sugar, with vanilla flavor
- 300 gr ground walnut
- 1 pinch of salt
- For the cream:
- 6 yolks
- 200 gr sugar
- 200 ml of milk
- 100 gr black cocoa
- 400 gr butter with 82% fat
- 1 pinch of salt
- 2 teaspoons rum essence
- For decoration:
- 250 gr ground walnuts
While the meringues are baking, prepare the cocoa cream with butter.
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Rub the yolks with the sugar, add the milk, coffee, put on the fire and stir constantly until the composition begins to thicken, but without boiling.
Remove from the heat, mix with cocoa and allow to cool.
Rub the butter, add the rum and mix with the boiled composition, rub well and grease the cake sheets.
we continue with the basic recipe.
Beat the egg whites with the sugar and vanilla, add the walnuts and mix gently.
Place the composition in a tray lined with baking paper, lightly greased with oil, spreading with a spoon, so that the layer is of uniform thickness.
Bake at the right heat, and when ready, turn over on a wooden bottom, moisten the paper with water and gently pull on the cake.
Cut into two or three equal sheets lengthwise and grease each with cream. Or bake 2 or 3 sheets separately from the original composition, dividing the mixture from the beginning.
The cake is also covered with cream and garnished with crushed walnuts.
Alcaraz & # 8211 cake "Stolen" recipe from a famous traditional restaurant in Romania
In this article we present the recipe for a special, meticulous cake with many leaves, which simply melts in your mouth. The Alcazar cake is an easy dessert to prepare, but it has its secrets and requires a little more attention.
To prepare this dessert, you need the following ingredients:
- 9 egg whites
- Salt powder
- 9 tablespoons sugar
- 18 tablespoons ground nuts
- vanilla essence
For the cream:
- 9 yolks
- 9 tablespoons sugar
- 2 sachets of vanilla sugar
- 4 tablespoons milk
- 300 g butter
- a little lemon juice
- 3 tablespoons cocoa
For the glaze:
How is this cake prepared?
As for the sheets, divide the quantities by 3. We will get 3 sheets. Mix 3 egg whites with a little salt, add the sugar and continue to mix until it melts and the meringue becomes hard. Then add the ground walnuts and vanilla essence, mixing with a spoon to avoid leaving the meringue.
We do the same for the other two sheets.
Bake the sheets in the preheated oven for 10 minutes at a temperature of 180 degrees Celsius, in a 20 x 25 cm tray or in a tray of similar dimensions. Line the tray with baking paper.
Wait for the sheets to cool. We use a knife with a slightly longer blade to detach them from the baking paper.
As for the cream, mix the egg yolks with the sugar and gradually add the milk. Put the cream on the steam bath for 10-15 minutes, until it thickens enough. Wait for it to cool.
Butter, at room temperature, mix a little and gradually add a tablespoon of chilled cream. At the end, add a little by little the lemon juice. Divide the cream into two parts: one part remains yellow, and on the other side add the 3 tablespoons of cocoa.
To make the icing, put the ingredients in a double-layer saucepan over low heat and mix using a whisk until smooth.