Split-Dalmatia
CAKE ROMANA
the process of making biscuits of almonds
15 egg whites, 300 g sugar izmutiti add 400 g almonds (lightly toasted and finely ground) ... bake in 2 molds fi 26 ...
cream
15 egg yolks
300 g of powdered sugar Mix and put on steam to cook
When the mixture cool in it add 250g margarine 200g almonds 200g Biscuit 100 g milled chocolate and pear.
sequence order:
bisvit 1/3 of cream, black sponge cake, 1/3 cream and sponge cake with remaining cream coat the entire cake.
Black Biscuit:
3 egg yolks and 100 g of sugar izmutiti add flour and cocoa lightly interfere ... in the snow to add 3 egg whites
15 egg whites, 300 g sugar izmutiti add 400 g almonds (lightly toasted and finely ground) ... bake in 2 molds fi 26 ...
cream
15 egg yolks
300 g of powdered sugar Mix and put on steam to cook
When the mixture cool in it add 250g margarine 200g almonds 200g Biscuit 100 g milled chocolate and pear.
sequence order:
bisvit 1/3 of cream, black sponge cake, 1/3 cream and sponge cake with remaining cream coat the entire cake.
Black Biscuit:
3 egg yolks and 100 g of sugar izmutiti add flour and cocoa lightly interfere ... in the snow to add 3 egg whites
Ingredients:
18 eggs
400 g sugar crystals
300g caster sugar
600 g almonds
100 g flour
20 g cocoa
1/3 of powder for baking
100 g chocolate
200 g biscuits
250 g margarine
0.03 pear liqueur
18 eggs
400 g sugar crystals
300g caster sugar
600 g almonds
100 g flour
20 g cocoa
1/3 of powder for baking
100 g chocolate
200 g biscuits
250 g margarine
0.03 pear liqueur
The recipe is from:
SLASTIČARNA I GRADSKA KAVANA ROMANA
Ante Starčevića 23
21300 Makarska
Hrvatska
[email protected]
www.romana-makarska.com/
