Corcovado cake
Instructions
Work the flour with salt, baking powder, 3 whole eggs, 3 egg yolks, granulated sugar, grated lemon zest and 300 g of softened butter and cut into pieces.
Gather up the dough ball and let rest in refrigerator for 30 minutes.
After this time, split it into five parts, one slightly larger than the other, and roll each one into a browse rather thin oval.
Bake the layers, one at a time, in the oven, place on buttered plate at 220 degrees for 10 minutes.
Place the cocoa powder and potato starch in a bowl, add a glass of milk and stir until you get a homogeneous mixture.
Bring to a boil in a saucepan with the rest of the milk, add chocolate mixture and Cook Sweet heat for 3-4 minutes, then remove the custard from the heat and let it cool.
In another bowl mix cream butter, then add the icing sugar, a tablespoon of rum and cocoa cream.
Spread over cold sheets with the prepared cream gradually overlap to form a pyramid.
Spread the cream on the last puff, then cover it with whipped cream, made out of a pocket of fabric with a star nozzle.
Let stand in refrigerator cake for an hour before serving.
Ingredients and dosing for 8 persons
- 600 g of flour
- 600 g of butter
- 3 whole eggs
- 3 egg yolks
- 50 g of potato starch
- 250 g of granulated sugar
- == 1 lemon (zest)
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1 tablespoon of rum
- 50 g of cocoa
- 50 cl of milk
- 120 g of icing sugar
- 1 cup of whipped