Ingredients: Masa
300 g butter 100 g sugar 100 g honey
cocoa 5 tbsp vanilla extract 2 eggs 1 tsp
Starch Flour 260 g 100 g corn
Powder 1 tbsp baking
ammonium bicarbonate 1 tsp filling
Dulce de leche 1 k
Chocolate Bath 350 g
coverage
Preparation: Mass
In a bowl beat butter with sugar, honey and cocoa, then add the vanilla essence and eggs. Place the sifted flour with starch, baking powder and ammonium bicarbonate. Join to obtain a homogeneous mass. Let stand for 24 hours in refrigerator. Remove from refrigerator, sprinkle the counter with flour and stretch the dough to 4 mm thick. Cut 3 discs of 20 cm. in diameter. Place in a greased baking sheet and cook at 180 º C for 10 minutes. Remove and let cool. Armed
Place one disk as a base, with one sleeve, place the caramel and cover with another disc. To repeat the operation and cover with the third disc. Let stand for 24 hours in the refrigerator. Remove, place on rack and cover with melted chocolate coverage. With a hair dryer, obtain from cold air to form the wavelet features of the cake, let the chocolate is firm in the fridge and serve with coffee.
0 comments:
Post a Comment