Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
This recipe is a utilisima magazine.
Mass of Pionono (Gypsy arm) can be used and you can buy made meringue or merenguitos, break them and we put it up the same way as hariamos with the iron.
It can be round or rectangular mold because it is more easy to cut.
Also can put you more it merengue on the surface, in the end, as always, everything is a matter of taste.
I forgot, I did half of the amount indicated in the meringue, but I copied the recipe such as this.
For the mass of sponge cake
-150 GR of sugar
-5 egg yolks
-150 GR of flour 0000
-essence of vanilla to taste
For the meringue
-250 clear g
-250 GR of sugar
-250 GR of impalpable sugar (icing)
For the filling and cover
-600 GR of dulce de leche pastry
-100 GR of nuts
-500 GR cream chantilly
-1 chestnuts in syrup jar
-2 bars of chocolate to Cup (to make threads or chop and sprinkle)
Mass of sponge cake:
Beat the egg whites until they espumen, add the sugar and continue beating until this firm. Incorporate the egg yolks mixed with the scent of vanilla in the form of thread.
Add the sifted flour and mix with soft and enveloping movements.
Pour the preparation in two equal role buttered and breaded moulds.
Cook for 12 to 15 minutes in hot oven. Unmold, take off the paper and set aside.
For the meringue
Beat the egg whites to snow and add sugar while continuing to beat until you get a merengue sign. Add manuamente impalpable sugar, and mix with enveloping movements.
Available in two molds equal equal size to those used for biscuits, lined with butter buttered paper. Cook in oven at less than 100 ° C for 2-4 hours (the meringue is should “dry”)
For the filling
Place a source a base of sponge cake, moisten with the syrup of chestnuts. Cover the surface with dulce de leche pastry and sprinkle with the coarse chopped nuts.
Place the sheet of meringue and cover with cream chantilly, manga and with curly Bill. Arrange chestnuts cut into pieces and finish with a second layer of cake.