Crown of frankfurt
Instructions
With the ingredients list prepare the pan by Spain following the instructions in the corresponding recipe, then put the mixture into a baking pan for donuts with a diameter of 22 cm, buttered and sprinkled with bread crumbs, and cook in the oven at 190 degrees for 35-40 minutes.
When the cake is ready, let it cool, then put it in a container that contains good and cover it with plastic wrap, so that the dough will keep fresh and soft until the day later when you can cut it with more ease.
Therefore, the day after baking, cut the sponge horizontally and Spain made four discs.
Prepare the caramel: in a saucepan, melt sugar until caramelized, or have hired a nice golden color.
Unite then coarsely chopped almonds and stir.
Immediately remove from heat and turn the crisp, still hot and malleable, on a marble floor anointed with oil.
Grease with oil and use a rolling pin to roll out the crispy, forming a thick layer about 1 cm.
Let it cool, then tritatelo with a mortar and pestle.
Prepare butter cream: in a bowl, mix the butter and, when it has taken on a creamy consistency, add, a little at a time, the Italian meringue cold well.
In another bowl mix 2/3 of the cream with the icing sugar and coffee.
Spread the base of Sugarloaf Spain with 1/3 of the coffee cream, cover with the second disc, soak it with a mixture obtained by mixing the sugar syrup and Kirsch and roll out 1/3 of cream to coffee.
Repeat the same operations with the third disc, then cover with the last.
Cool the cake, then line it with 3/4 of white butter cream and sprinkle with chopped crisp.
Place the remaining butter cream in a pocket of fabric with smooth nozzle and formed on the surface of the Sweet 16 rosettes, then put down on each half a candied cherry.
Ingredients and dosing for 16 persons
- 4 cl of kirsch
- 4 cl of sugar syrup
- Butter and bread crumbs for the bread pan
- 8 candied cherries
- For the pan of spain:
- 4 whole eggs
- 1 egg yolk
- 120 g of sugar
- Pin 1 of salt
- 90 g of flour
- 50 g of maizena
- 70 == G melted butter
- For the butter cream:
- 300 g of butter
- 400 g of italian meringue
- 30 g of icing sugar
- 2 tablespoons of coffee
- For the crispy:
- 150 g of sugar
- 150 g of almonds
- Olive oil