Rio cake
Here is my 100th recipe, my dear, fantastic cake, I had a little "excursion" with it, but I will explain to you that if you decide to try it so that it doesn't happen to you that happens to me :))), I'm a cake worked for my birthday :), the taste is really too good ... so let's start :))
Preparation steps
- Whisk the egg whites into a solid mixture. Separately beat the egg yolks and add the egg whites, then add the flour, baking powder and nesqvik. Combine the mixture and pour into a cake tin lined with baking paper. Bake at 180 C for 15-20 minutes.
- Filling 1: Pour the sweet sour cream into a sieve, then break the chocolate and mix until the chocolate melts. Leave to cool. (Stir occasionally)
- We came to a part of my excursion :)))) In the same way prepare fil 2 as fil 1. I used white chocolate for cooking but it was not good for me so I would recommend milka chocolate, because I like this fil with white chocolate at all it didn’t tighten, I guess it’s up to the chocolate. So I can't see the white filling anywhere in the cross section of the cake, but it soaked my crust, which shouldn't have happened :))) but the taste didn't change it was fantastic !!
- Separate the baked biscuit from the paper and return it to the cake tin. Sprinkle the biscuit with a little milk and rum and coat with nutella, coat with half of the black filling, place the jaffa biscuit soaked in milk (only the biscuit part) and apply half of the white filling over the jaffa. put the meringue crust on the white filling and coat with the rest of the nutella. Coat again with the other half of the white filling and apply the rest of the black filling.
- To decorate as desired I used slag.
