Pro Wrestling Gear Like Jeff Hardy Has

DREAM WITH WHITE PETALS



This cake I created with the dream to coffee, but I posted just now, because I could not upload photos nor do I have had time to write the recipe .... but now that they are in P. Marghera (for work) I take this opportunity!

To Pan English high-soft and delicate

• 6 eggs
• 225 gr. sugar
• vanillin
• 150 gr. of flour "00"
• a pinch of salt

For the cream:
or you look in my recipe, "a fabulous cream," or

• 4 eggs
• 125 gr. sugar
• 25 gr. flour
• 6 gr. jelly food
• 250 gr. fresh milk
• lemon
• 2 tablespoons light rum
  

For Cover:

• 200 gr. mascarpone
• 1 tablespoon of icing sugar vanilla
• 2 tablespoons light rum

For Garnish:

• 200 gr. whipped cream
• 150 gr. white chocolate
• 30 gr. dark chocolate

Or do as I do, that the cakes had to be taken away the next day, not having the structure to the cream and not wanting to dismantle it, I made the meringues in place of cream and petals white chocolate!

Preparation:

1. In bowl place the egg yolks and sugar and fit for 10 '
2. Meanwhile, with the electric whisk beat the egg whites until stiff (perhaps with the help of a little' salt)
3. Add flour mixture to egg yolks
4. Join vanilla
5. Mix the egg finally
6. Pour the mixture into a mold to be 22 cm. Hinge
7. Bake at 180 ° 30'-40 '
8. Do the toothpick test to see if the center is dry
9. prepare meantime, the topping:
10. Soak gelatin in water
11. Pour the milk into a saucepan and add the lemon zest
12. Set to brand
13. Remove from heat and let cool
14. Beat the egg whites
15. Mount yolks with 100 gr. sugar
16. Combine the flour to the yolks and mix well
17. join wire milk
18. back on the fire and cook until glaze
19. Then remove from heat and add the rum and the gelatin
20. Mix well
21. then join the remaining sugar
22. join the egg whites stirring gently from bottom to top
23. Let thicken
24. Meanwhile separately mix the mascarpone with the sugar andthe light rum (otherwise stain the color of the cake ... but that must be candid !)

Editor:

1. Cut the sponge cake into 3 discs
2. In a small bowl mix 3 tablespoons of rum to 2 of water
3. Pour the syrup with rum on the first disc of sponge and spread with half of the cream
4. superimpose the second disc operation and solidarity, ending all the cream
5. Cover with the last album,
6. Brush too cn rum and coat the surface with the mascarpone cream, if we are to decorate with whipped cream ... spread the mascarpone mixture on surface and walls, if we want to decorate everything with meringue
7. prepare decoration:
8. If we decided to replace the cream with meringue (you can look for ingredients in my recipes ) then we'll make a little 'small decorating the circumference suerficiale and design of "virtual slices" plus a little bigger for the center and type of leaf or petal meringue to the edge of the board
9. If we decide to decorate with the cream then the petals can make them with white chocolate .... and in this case we merge the two chocolates in a water bath in two tegamelli different
10. Then on parchment paper, with the help of a spoon spread a small amount of chocolate to draw a kind of petal ... until all .... not ours!, but the chocolate and let cool
11. With the help of dark chocolate and a Conine with parchment paper draw lines on the petals
12. Make tufts of whipped cream on the cake and put the cream on the side surface and adhere the petals, being careful not to break them in the crush
13. EEEE ..... VOILA 'THE GAME AND' DONE!
14. This cake was a hit! .... why gentle and delicate palate and is not lappa giuù too fast!