Zarbo-grijaz cake
..in fear that someone might break a tooth from my grit on the zarbo cake I mixed these two cakes.It turned out great.
Preparation steps
- Whisk the egg whites with the sugar and add the other ingredients carefully at the end. Serve on a paper lined sheet and bake for 25 minutes at 180C. Leave to cool. The dough should be ready before the dough is tormented: so when cool beat finely.
- Melt the chocolate with a little milk and spread over the cooled dough and generously sprinkle the semolina mass.
- For the filling, cook all the ingredients and leave to cool. Whisk the butter into the cooled filling.
- Cut the dough into three strips, fillet, sprinkle each fillet richly with dirt.
- Decorate with whipped cream and whiskers.
Serving
if you want more caramel smeka, caramelize 100 g of sugar from the filling first and then add everything else for the filling.
