LAYER CAKE sow ENTING PEANUTS
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Material:
10 egg yolks
6 egg whites
175 grams granulated sugar
1 / 2 tsp cake emulsifier / TBM / sp / ovalet
150 grams flour Bolu Coklat
100 grams of margarine, melted
mocha taste pasta
vanilla nougat:
250 grams of brown bread oles
150 grams cream powder mixed with 200 ml cold milk, whipped
Enting 300 grams peanuts, roughly crushed
Garnishes: enting beans and cherry red
Method:
1. Prepare a round baking dish 22 cm in size, basting with butter, sprinkle with flour,
Set aside. Preheat oven to 180 degrees Celsius temperature.
2. Whisk egg yolk, white cake with white sugar and emulsifier, up to
puffed and tender.
3. Enter the flour, stir well, add melted margarine, stir well,
mocha add the pasta, stir well and pour into baking pan and bake
for 40 minutes until cooked.
4. Vanilla nougat: chocolate mix that has been rubbed with whipped cream and stir well.
5. Solution: cut the cake into three horizontal tumis jamur sections, basting with a smear of cream,
enting sprinkle with nuts, align the flats again. Decorate the whole surface of the cake
enting and sprinkle with peanuts and a cherry red. Store in refrigerator. Serve
cold.
To: 12 pieces
10 egg yolks
6 egg whites
175 grams granulated sugar
1 / 2 tsp cake emulsifier / TBM / sp / ovalet
150 grams flour Bolu Coklat
100 grams of margarine, melted
mocha taste pasta
vanilla nougat:
250 grams of brown bread oles
150 grams cream powder mixed with 200 ml cold milk, whipped
Enting 300 grams peanuts, roughly crushed
Garnishes: enting beans and cherry red
Method:
1. Prepare a round baking dish 22 cm in size, basting with butter, sprinkle with flour,
Set aside. Preheat oven to 180 degrees Celsius temperature.
2. Whisk egg yolk, white cake with white sugar and emulsifier, up to
puffed and tender.
3. Enter the flour, stir well, add melted margarine, stir well,
mocha add the pasta, stir well and pour into baking pan and bake
for 40 minutes until cooked.
4. Vanilla nougat: chocolate mix that has been rubbed with whipped cream and stir well.
5. Solution: cut the cake into three horizontal tumis jamur sections, basting with a smear of cream,
enting sprinkle with nuts, align the flats again. Decorate the whole surface of the cake
enting and sprinkle with peanuts and a cherry red. Store in refrigerator. Serve
cold.
To: 12 pieces
