Cheats Emulateur Pokemon Fire No Gba

Hello,

finally back to update my blog with the super cake made for my parents' wedding anniversary

Ingredients:

for pan- SPAIN:

4 eggs 100g caster sugar

106 grams of flour 1 tablespoon baking


for the topping and cover-

300 grams of Strawberries
2.5 dl Muscat (or vin santo)

4 egg yolks 125 gr sugar
4.5 dl fresh cream
12 g gelatin sheets



Preparation

Sponge
Separate the yolks from the whites and mounted at the top cream with sugar until they are pale yellow.
Now add the sifted flour and mix well.
Clean the beaters and the shortbread Whip the egg whites with a pinch of salt (they look like whipped cream). When I installed add them gradually to yolks, stirring from the bottom up to incorporate as much air as possible.
When you mix together, add a sachet of yeast (the yeast Pass through a sieve sieve or otherwise makes the lumps).

Then transfer the mixture into a tortira than 20 cm in diameter (preferably a hinged) covered with parchment paper. Let the baking paper adheres as closely as possible to the edges of the cake pan so the cake can be more smooth on the sides.
Cook for 40 minutes in the oven to 170 degrees. Once cooked, remove the cake from the oven and let cool.

Filling
lasciatene Wash the strawberries and half intact, the other half, remove the stalk and cut in two. Place in a bowl with 1 dl of Muscat and 25 grams of sugar for 30 minutes.
Menttete gelatin in cold water and when the leaves have softened thoroughly, squeeze and melt in a saucepan over a low heat. Set aside (watch out because it takes little to risolidificarsi.
Whip the egg yolks with 100 grams of sugar, add the Muscat was always mounted in a water bath and bake the dough with a biscuit until you get a frothy zabaglione. At this point take the jelly (if solidified riscioglietela on fire) and add it to your eggnog always mounted in a water bath.

At this point remove the eggnog by the fire and continue beating until it cools down (hint: put ice in a container a bit 'big and put into the pan with the dough while he mounted. Allow to cool before!).
When the mixture is cold-mounted 3 dl of cream and add a little 'time zabaglione.

Now take the sponge cake and divide it into 3 drives more or less the same thickness. Place the first at the bottom of a springform pan (if you use the same one you used to bake the sponge cake is perfect) and wet it with some uin 'Muscat where you put the strawberries. Then you have half of the strawberries that were in Muscat on the cake and cover with half the cream you got.
Take the second sponge cake and place it on the first layer of cream. too wet with moscato and cover with strawberries and then with the cream. Now wet the last disk of sponge cake with moscato and place it over the second layer of cream.

Put everything in the refrigerator for at least 4-5 hours.

before eating the cake whip the remaining cream and cover the entire cake, including the sides. Garnish with whole strawberries set aside

abbuffatevi And now because apart from being beautiful is also very very good! :)