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INGREDIENTS

250 gr . Raw almonds (grated or whole)
200 gr. sugar 4 eggs
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1 pinch of salt

PREPARATION

1. Preheat the oven to 180 º .
2. If you have whole almonds without the skin clear, puts we in a clean dry glass min. 07/05/1910 vel. RVAR sure.

3. The icing sugar 10 sec . Vel .10.

4. Add the eggs and mix 5 seconds . Vel . 3.

5. Incorporate ground almond mixture reserved clear 5 seconds . Vel . 4.

6. Pour the mixture into the greased pan chosen.

7. Bake 20 min . to 160 º with air.

8. Unmold , cool and cold once seal with template. Place the template in the center and taking care not to move sprinkle with sugar glass. Lift the template taking care not to drop the glass sugar again.

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Santiago cake banana cake and pear mousse with caramelized walnuts crown




Look in the recipe strawberry mousse cake . According
culinary judges that came out more dense and sweet but the strawberry mousse finest stay. So you'll have to try to confirm the two
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Charlotte Maltesers and strawberry muffins poppy

INGREDIENTS

3 cake plates chocolate Genoese

500

gr. of vanilla chantilly

cinnamon 250 gr

. of maltereser

1 packet biscuits

30 pcs. Strawberry

Genoese Cake Chocolate

120 gr. of sugar

120 gr.

flour

50 gr. pure cocoa

4 eggs 1 pinch of salt

vanilla and cinnamon Chantilly

600 gr.
soy milk 60 gr.
fructose
1 tablespoon cinnamon 30 gr.
cornstarch 1 teaspoon vanilla extract

PREPARATION

Genoese Cake Chocolate

1. Preheat oven to 180 º.
2. The sugar glazed 10 sec . Vel . 10.
3. Put the butterfly in the blades. Blend in eggs and program 6 min . 37 º vel. 3 1 / 2. Again but this time set T °.
4. Add cocoa, flour and pinch of salt. mixture 10 sec. Vel 3.
5. Bake in a greased 18 cm round. for 10 min. Allow to cool. Chantilly

vanilla and cinnamon

6. Place all ingredients in jar and set 10 min . 90 º vel. 4.
7. If you would like more thick or has not left him enough thick program 5 min. more.
8. Book.

ASSEMBLY

9. Cut the cake into three plates.
10. 20 Chop strawberries. Reserving the other 10 for presentation .
11. Place the first cake layer on our plate presentation previously slightly greased.
12. filled half the whipped and half the chopped strawberries.
13. Repeat the operation , leaving a little whipped to the edges and stuffed it cover with the last cake layer.
14. We put in the fridge for a couple of hours.
15. Cutting garnish reserved strawberries over and maltereser as we flow the imagination .
16. We place the biscuits on the edge and tie with a satin bow or we have at home, but that is soft to handle well.

TIP - When we put the first cake layer on your plate presentation . Borders with parchment paper or aluminum to work comfortably without fear stain.


Source of this wonderful recipe blog La Casita Verde