2
1/4 cups (275 g) sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
5 egg whites
2 teaspoons of cocoa powder
75 g toasted walnuts orehoy (chopped)
2 cups (500 ml) heavy cream
1/4 cup (3 tablespoons) of powdered sugar
3-4 tablespoons liqueur Baileys Mint Chocolate
8 slices of chocolate (cut in half on the diagonal)
Preheat oven to 140 ° C. Grease and lay a baking paper three forms of a diameter of 23 cm (or to put on a large baking three round baking paper diameter 23 cm).
Sugar mixed with cinnamon. With an electric mixer beat the egg whites in a solid foam. Pour 2 tablespoons of cinnamon sugar mixture and beat until until the mixture becomes thick and glossy. Then pour the remaining sugar and stir gently. Top sift the cocoa powder and mix gently with a spoon to get the marble effect. Put the meringue into the prepared pan, leaving a 5 mm at the edges, and sprinkle with nuts. Bake for 1 hour, and then leave off the oven for 1 hour. Then remove from the oven and leave to cool.
Cream with powdered sugar and beat until fluffy liqueur. Put on a first-meringue cake slightly less than half the cream. Cover with second cake and repeat the action, leaving little cream for decoration. Put the remaining cream into the center of the top cake, smooth and garnish with chocolate triangles. At will sprinkle the cake with powdered sugar.
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
5 egg whites
2 teaspoons of cocoa powder
75 g toasted walnuts orehoy (chopped)
2 cups (500 ml) heavy cream
1/4 cup (3 tablespoons) of powdered sugar
3-4 tablespoons liqueur Baileys Mint Chocolate
8 slices of chocolate (cut in half on the diagonal)
Preheat oven to 140 ° C. Grease and lay a baking paper three forms of a diameter of 23 cm (or to put on a large baking three round baking paper diameter 23 cm).
Sugar mixed with cinnamon. With an electric mixer beat the egg whites in a solid foam. Pour 2 tablespoons of cinnamon sugar mixture and beat until until the mixture becomes thick and glossy. Then pour the remaining sugar and stir gently. Top sift the cocoa powder and mix gently with a spoon to get the marble effect. Put the meringue into the prepared pan, leaving a 5 mm at the edges, and sprinkle with nuts. Bake for 1 hour, and then leave off the oven for 1 hour. Then remove from the oven and leave to cool.
Cream with powdered sugar and beat until fluffy liqueur. Put on a first-meringue cake slightly less than half the cream. Cover with second cake and repeat the action, leaving little cream for decoration. Put the remaining cream into the center of the top cake, smooth and garnish with chocolate triangles. At will sprinkle the cake with powdered sugar.