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We prepare sweet milk in time: We put the canned condensed milk in a deeper pot completely covered with water and let it simmer for two hours (complete with water as many times as needed) We will have caramel cream..Let it cool well before opening.
Beat the egg whites with a pinch of salt until they harden, then gradually add the sugar and yolks. Mix the flour with cocoa, baking powder and ground walnuts and add it to the egg white composition, stirring lightly. Add the rum essence, line a tray with baking paper and pour the composition. Put in the preheated oven, on the right heat, until the top is baked (about 20 minutes). Take it out and let it cool.
We syrup the top if we want it to be softer with some cherry compote or something with rum essence.
Mix the whipped cream with an envelope of whipped cream hardener until it hardens. Add the condensed milk and mix a little more.
We put the cream over the syrupy top and level it. We sprinkle the grated chocolate on top and leave it to cool for a few hours. It is a delight.