Amaretti cake

INGREDIENTS for 10 PEOPLE A traditional panettone by 1 kg, for the filling: 150 of bitter chocolate, a small cup of strong espresso coffee, 30 g butter, 5 tablespoons dark rum, eggs, 4 tablespoons sugar, a cup of sour cream to the meringue: 3 egg whites, 180 g caster sugar, 15 g of vanilla icing sugar, 20 ml of vinegar, a pinch of salt PROCEDURE cut the panettone into 4 parts in horizontal direction.

Put in a saucepan the chocolate, flavour it with coffee and let it melt in fire, then retire it from heat and add the butter and the Rum.

In a bowl beat the egg yolk to cream with sugar, embed to melted chocolate.

Add the cream you have mounted, and the whites always snow mounted firmly, incorporating the ingredients with a movement from bottom to top.

Spread the cream on the cake layers and close the same.

Wash with detergent and hot water in a stainless steel Bowl or glass and dry.

Formed a appallottolando buffer a few sheets of paper towel and wipe it down inside the bowl, dry with other paper to remove all traces of grease.

Remove the eggs from the fridge 60 minutes before use.

Put the egg whites in the bowl holding.

Sift the icing sugar finely by dropping on egg whites, add salt.

With a whisk, vinegar-moistened and dried, whip the egg whites until mixture is very firm.

Add a tablespoon of granulated sugar and allow it to fall showerheads, incorporate the sugar to the egg whites using a whisk by hand with a gentle movement, add another tablespoon of sugar until the previous one has been absorbed.

Spread the meringue over the panettone bringing upwards and forming of curls on the surface.

Put the cake in the oven at a low temperature to grill, the formats must become Brown curls and Golden base.

Serve immediately.