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Method of preparation:
Beat the egg whites with a pinch of salt, lemon juice and sweetener until they froth. Gradually add the yolks, oil and water, and after adding the dry ingredients: baking powder, cocoa and flour, mix from the bottom up with a spatula to keep the composition aerated. Pour into a tray prepared with baking sheet and bake in a preheated oven over medium heat for about 30 minutes. Leave to cool.
Put the broken milk, butter and dark chocolate in a kettle and boil over low heat. Be careful because when the mixture boils, it swells and must be removed from the heat a little, then kept on the fire again, until it thickens slightly. Leave to cool for a few minutes.
Cut the cake into squares or the desired shape and glaze with chocolate, resting the pieces on a cooling grill, on top of a tray.
Beat the liquid cream with the mixer until it becomes creamy, but not fluffy. Set aside a third of the cream in a bowl to mix with the beetroot salad to taste. It will catch a beautiful shade of pink. The rest of the cream is left white. Fill a posh with the two colors and decorate the cakes. I really like this effect, because it looks like ice cream. Then decorate with candies and whatever else you like and put in the fridge until ready to serve.
Preparation time: approx. 1 h
Baking time: 26 min
If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/02/prajitura-primavera.html
20 g melted and cooled butter
1 teaspoon lemon zest, finely grated
1/4 cup coconut flour
1 tablespoon ground almonds
1 teaspoon xylitol (sweetener)
1/2 teaspoon baking powder
2 tablespoons fresh lemon juice
mascarpone * to serve
2 tablespoons almond milk
Beat the butter, egg and lemon peel together in a small bowl until mixed. Add flour, almonds, xylitol, baking powder, milk and lemon juice. Stir to combine.
Transfer the mixture to a heat-resistant cup and smooth the surface.
Place in the microwave for 2 minutes at high temperature.