Floralie cake

Shelled eggs separating yolks from whites.

Put them into a metal Bowl and place over a saucepan with hot water on low heat.

Start to beat with a whisk, gradually 300 g sugar, until the meringue will become consistent.

Remove from heat and cool until it is tilted or bumped as almost.

Grease two oven and plates on these place a sheet of buttered paper as well.

Fill the meringue in a pastry Pocket: drawn on buttered paper 24 discs 2 inches in diameter and with Pocket do a series of concentric circles to fill the two discs.

With the remaining meringue made of meringhette on the other plate.

Put in oven at 50 degrees and cook for about 2 hours with the door half open.

Let cool the meringues.

Melt the chopped chocolate with rum: off the heat 4 egg yolks and stir mix thoroughly, then add whipped cream.

Then crumbled and unitene meringhette 2/3 chocolate cream, yielding a slightly grainy.

Put a disc of meringue on a platter and spread it with cream, forming a layer up and compact level it well until you get a smooth edge.

Cover with the second disc.

Reduce the meringhette remained in very fine crumbs and let them join with his hand to the outline of the cake.

Then, taking this slightly inclined, sprinkle the cocoa meringhette passed to the strainer, so brown color.

Cover the surface of the cake with icing sugar, always using the colander, and decorated as you wish (even with gold leaves and cut a flower jelly).