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ciasto Czarny Las Nigelli

IP: * 06.11.07, 21:08
mam prośbę, czy ktoś mógłby to przetłumaczyć na nasze?:)
z góry dziękuję!

For the cake:

9 eggs

200 gr. caster sugar

20 gr. grated chocolate

100 gr. bread crumbs

60 gr. ground almond

50 gr. cocoa, sifted

For the filling and Topping:

300-400 gr. sour cherries pitted

100 gr. dry cherries

3 tbsp caster sugar

2-3 tbsp kirsch

100 gr. chocolate

600 ml. double cream

Preheat oven the 180°/350F/gas 4/ ( fan 160°C) and grease 23 cm.
round cake tins and line with greaseproof paper.

Break 8 eggs yolk and 1 egg into a mixing bowl, add the sugar, 1
tbsp water and whisk until pale and creamy. Then add bread crumbs,
grated chocolate, ground almond and sifted cocoa and mix gently.
Whisk egg whites and fold in carefully to the yolk mixture. Turn the
mixture into the prepared tin and bake in the preheated oven for
about 40-45 (fan 30-35 minutes). Turn out onto a wire rack to cool.

Meanwhile make syrup; put the sour cherries in a saucepan, add dry
cherries and 3 tbsp sugar and heat to boil and cook about 5 minutes.
Take out the heat and add kirsh, leave it to cool then strain
through a sieve. You should have syrup about 100 ml.
Heat 100-150 ml. double cream, but not to boil, and add chocolate
and melt. Whip the rest of double cream. When the cake is cool cut
it into three layers with a long sharp knife. Spread the layers with
the syrup, chocolate, little whipped cream and sour cherries. Spread
the remaining whipped cream around the sides of the cake and
decorate as you wish (sour cherries, ripped chocolate...)

Note: you can use frozen sour cherries instead of fresh. You can
also add some kirsh in whipped cream if you like more kirsh.

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