Shouth Park Sesx Games

mimosa cake filled with amaretto and chocolate morsels

Ingredients 1 sponge about 25 cm diameter

(for cream)

3 egg yolks 100 g sugar 20 g flour


Amaretto liqueur 100 ml or 100 ml of water
70 g of coarsely crushed amaretti
70 grams of dark chocolate flakes
400 g of whipped cream

(for syrup) 50 g sugar


50 ml of water 4 tablespoons Amaretto liqueur

sugar

• Prepare the syrup: Boil water for 5 minutes, liquor and sugar. Allow to cool.
• Prepare the filling: heat, without boiling, water and liquor. Mix the egg yolks (not beat) with sugar, add the flour and pour the hot liquid. Cook until the cream has thickened. Cool cover with plastic wrap to prevent a crust from forming.
• Add cream, perfectly cold, the chocolate chips and crushed amaretti biscuits. Then gently add the cream.
• Cut a disc of sponge cake, 1 cm thick, and pour in the syrup. Applicant with the cream and shape of a dome. Refrigerate for at least an hour.
• Cut the sponge cake was cut into cubes of 1 cm, lay them in a baking dish and sprinkle with powdered sugar. Bake at 190 ° C for a few minutes, until will be crisp.
• Put cream on crispy cubes and sprinkle with powdered sugar.

(free interpretation of "Breath of amaretto " blog by the scent of yeast)

How I made the sponge cake:
Place 5 egg whites until stiff with 80 grams of sugar. Whisk 5 egg yolks along with 80 grams of sugar, then add the egg whites (previously installed) with gentle movement from the bottom up.
Add 150 grams of flour with 50 g starch, 1 teaspoon spoon of baking powder, a pinch of salt.
Cook the static phone at 170 ° C for 25/30 minutes, covered with a sheet of cartaforno.
easier to cut the sponge cake is best prepared the day before.