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Countertop - Separate the egg whites from the yolks. Mix the egg whites with the salt powder and 3 tablespoons of sugar. Mix the yolks with the rest of the sugar until a cream is formed. Turn the yolk composition over the egg whites. Then add the flour mixed with baking powder, essence, cappuccino spoons, and finally add the oil. Pour into a tray lined with baking paper and put in the oven until it passes the toothpick test. I used a 27x30 tray. After baking, let it cool in the pan.
syrup - Caramelize the sugar and quench with cold water. Let it boil until the sugar melts. Then let it cool.
Cream - Mix whipped cream with cream cheese, and at the end add cocoa and mix for another 2 minutes. Refrigerate for 20 minutes
We take out the top and syrup it and after we have syruped it, we grease it with cream and let it cool for 30 minutes.
After the cream has hardened well, cut it into squares and start decorating with a pinch of whipped cream with cappuccino on top of each square.