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3 Leches Cake

5 eggs, separated the whites from the yolks.
1 cup sugar
1/3 milk
1 cup sifted flour
2 tablespoons baking powder
1/2 teaspoon cream of tartar powder (if you have it on hand)
Prepare your oven to 350 degrees. 

To make the sweet
1 can evaporated milk
1 can condensed milk
1 cup cream
1 teaspoon vanilla
1 tablespoon cognac or rum

To make the Merengue1 1/2 cup sugar
1/2 cup tartar cream powder
5 egg whites


Prepare the cake to coat 3/4 sugar to 5 egg yolks when making a light yellow color, add 3/4 milk, 1/2 teaspoon vanilla, flour and baking powder.
On the other hand, beat 5 egg whites, about 2 minutes add the 1/2 teaspoon of cream tartar, and add a 1/4 cup sugar gradually and beat until the meringue is solid.
Add themeringue to the pulp having only gently wrapping the flour without beating.
Put the dough into a rectangular mold medium sized, greased with butter and place in oven at 350 degrees , for 50 minutes with a wooden toothpick comes out completely dry and if it is ready.

Allow to cool for 1 hour and when you are ready with a wooden stick agile holes over the entire surface.
Prepare the caramelcombined, evaporated milk, condensed and cream, vanilla, cognac or rum stirring well.
Put the sweet cake over gently to the Soak and what falls to the side put it over until you soak.
Beat 5 egg whites with the cream tartar adding sugar gradually grows up as the merengue.
With a spatula give the cake a thick layer of meringue.

To decorate with a portable welding torch could pass it all around tobrown the meringue or you can leave it like that. Refrigerate 4 hours or more.

Brazilian Coffee Cake

100g of butter
1 ½ cups confectioners' sugar
2 eggs
1 cup granulated sugar
40g of flour
¼ cup salt
1 cup cooked milk
Kahlua liqueur ¼
¼ cup dark rum
¼ cup of strong coffee
60g bittersweet chocolate

Beat butter, add powdered sugar. Inanother bowl, beat eggs, add and mix the sugar, flour, salt, milk, Kahlua, rum, coffee and chocolate.
Cook in a double boiler for 10 minutes, cool and then beat into the buttercream. Put the mixture into a ready-made pie crust or biscuit crust whole wheat flour. Refrigerate two hours. Serve the cake topped with sweetened cream and grated chocolate.

Cookie Crust Wheat meal:
Crackercrumbs 385g whole meal flour
1 cup  of cinnamon
¼ cup melted butter

Combine all ingredients. Them by pressing the bottom and sides of a mold 23cm spring. Refrigerate.
Baked Pie Crust

1/3 cup cold water
1 large egg
2 cup vinegar
3 cups flour
1/3 cup cold butter
Cold margarine 60g
1 cup salt

Combine water, egg and vinegar. Put flour in a bowl. Incorporatethe butter and margarine. Add the salt. Mix the liquid.
Mix until a coarse texture. Divide in two. Put the dough on a lightly floured surface. Passing the roll and make a 30cm wheel. Place each into greased 23cm. With a fork poke holes across the surface of the bark. Fold edges out of the mold. Curl the edges and trim excess dough. Bake at 200 ° C for 12 minutes or until crust is golden brown.Copon Cream Strawberry and Kiwi with White Chocolate

1 cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
180g white chocolate
3 cup sugar
310g strawberries, sliced
3 kiwis, peeled, thinly sliced
For Strawberries
25g fresh strawberries
120g grated white chocolate
1 cup melted butter


In a saucepan, heat ¼ cup of the whipped cream, juiceand lemon. Reduce heat and add chocolate. Stir until mixture is very fine and homogeneous. Put it in a small mixing bowl and refrigerate until cool. Do not let it set.
Beat the remaining cream whipped with sugar. Add the chocolate into the whipped cream. Spoon fruit slices put with 6 dessert glasses. Cover the fruit with cream. Refrigerate for 4 hours before serving.

For Strawberries:

Wash and...
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