Bicolor Cake

 In

60 minutes

1 cake 1.2kg

Pulp

  • 4 eggs
  • 1 ½ cup of sugar
  • 1 cup of flour tea
  • 1 emulsifier cake for dessert spoon
  • 1 teaspoon baking powder dessert

 

Filling Chocolate

  • 200g DESSERT MILK FLAVOR GOLDEN Condensed Milk
  • 200g of cream
  • 200g semisweet chocolate melted
  • 12g of gelatin powder without flavor

 

Strawberry Filling

  • 200g DESSERT MILK FLAVOR GOLDEN Condensed Milk
  • 200g of cream
  • 1 pat of FRUTAU STRAWBERRY (25g)
  • 12g of gelatin powder without flavor
  • 1 strawberries tray for decoration
  • BRIGHT AND TASTE COVER STRAWBERRY GOLDEN for decoration

Pulp

1- Place all ingredients in blender and blend until it forms a soft, smooth dough.

2- Distribute the dough into four pans of 18cm diameter properly greased with margarine.

3- Bake in oven preheated to 180 ° C for about 20 minutes.

4- For this pie will be used only one disk of dough, others can be frozen.

Filling Chocolate

1- In a blender place the DESSERT FLAVOR MILK MILK CONDENSED GOLDEN, the cream and semisweet chocolate.

2- Tap to mix ingredients.

3- Then add the gelatin previously hydrated without flavor according to manufacturer's directions, reserve.

 

Strawberry Filling

1- In a blender place the DESSERT FLAVOR MILK MILK CONDENSED GOLDEN, the cream and FRUTAU STRAWBERRY.

2- Tap to mix ingredients

3- Then add the gelatin previously hydrated without flavor according to manufacturer's directions, reserve.

 

Assembly

1- Place a disk of dough into a 18cm diameter rim.

2- Pour the chocolate filling and light the refrigerator until firm.

3- After steady pour the filling of strawberry and refrigerate until firm.

4- Remove the rim, garnish with strawberries, BRIGHT AND FLAVOR GOLDEN COVER STRAWBERRY and serve.

 

 

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