Mirin cake ...
This is one of those simpler cakes that doesn't need to stand in the fridge for a long time before cutting… it's enough for the icing to harden… Its taste delights us… soft, juicy and tasty… And why Mirin… Because my mom often has recipes without a name … D. One Mira gave a recipe to another Mira… In honor of my mother, I am writing this recipe !!!)))))
Preparation steps
- Biscuit
- Separate the egg whites from the yolk and beat in the snow.
- Add hot water and sugar to the egg yolks and mix.
- Mix flour with powder.
- Add the beaten egg yolks to the egg whites, then the oil and then the flour. Stir.
- Shake in a baking tray with baking paper, hit the baking tray a couple of times on the work surface (to remove air residues) and bake for 30-35 minutes at 180c. Cream
- Cook the pudding with milk and sugar.
- In the cold add room temperature margarine and combine.
- If you are not sweet enough, add another 1-2 tablespoons of powdered sugar.Glaze
- Break the chocolate into a pot, add milk, sugar and margarine and melt all together over low heat (or steam). Cut the cold biscuit horizontally, sprinkle with a little milk, coat with cream, fold and cover with chocolate glaze. I baked the biscuit in a pan 36 × 22cm….))))
Serving
In this picture there is a chocolate glaze in a double dose. I had more, so I put more..but it is enough and 10 dkg. I have done it a couple of times, but I haven't painted… ..
