Ingredients
Dough
7 egg whites
a pinch of salt
7 tablespoons of sugar
6 tablespoons of ground almonds
1 tablespoon of sharp flour (Instant Mehl Type 405)
1 cup of cocoa powder
12 tablespoons of chocolate milk
Dough II and III
6 egg whites
to the top of the knife salt
200 g of sugar
2 tablespoons of apple vinegar
Cream
1 chocolate flavored pudding bag
1 full spoon of starch flour (Dill)
80 gr of sugar
500 ml of milk
100 gr dark chocolate cooking
125 gr butter
3 large bananas
1 lemon
Cream II
1 pudding bag with vanilla flavor
1 full spoon of starch flour (Dill)
80 gr of sugar
500 ml of milk
100 gr of white chocolate
125 gr butter
Ornamentation
silver beads
Preparation Mode
Dough I
Heat the oven to 175 ° C.
The bottom of the cake mold (26 cm) is covered with paper.
The egg whites together with the small salt firmly make. Slowly add the sugar continuously by mixing (4-5 minutes). Combine the flour, almonds and cocoa well and add the egg whites and lightly knit the mint. Put the dough in the mold, level it and bake for about 20 minutes.
The baked biscuit is left to cool and once horizontally cut.
Dough II and III
Heat the oven to 150 ° C (with a fan), and if you do not have a fan in the oven, turn on the oven at 170 ° C upper – lower heaters.
Cover the cake (26 cm) with baking paper, spread with butter and sprinkle with flour.
Three egg whites with a small salt mixer firmly make. Add gradually 100 g of sugar and 1 tablespoon of vinegar, stirring constantly. Continue to stir for an additional 5 minutes, or until the sugar is dissolved and the egg whites do not shine.
Place a hard mass of egg whites in a mold, level and bake for about 1 hour.
Remove from oven and allow to cool completely.
In the same way, another bee bark is exfoliated.
Cream I
Pudding, Sugar and Gustin well mix, then add 100 to 150 ml of milk and mix smoothly, without chamois.
Leave the remaining milk to boil, remove from the stove, mix the pudding, then return to the stove and mix it for 1 to 2 minutes.
Remove from the stove, mix the sliced chocolate and mix until the chocolate dissolves.
Pudding covers the foil with freshness (so the surface will not crease) and allow it to cool.
Butter (room temperature) is cremated and gradually added to the chilled cream, constantly stirring.
Put the cream in the refrigerator for about 1/2 hour, so that the cream gets stuck.
Cream II
Pudding, Sugar and Gustin Mix well, then add 100-150 ml of milk and mix well, without chamois.
Leave the remaining milk to boil, remove from the stove, mix the pudding, then return to the stove and mix it for 1 to 2 minutes.
Remove from the stove, mix the sliced white chocolate and mix until the chocolate dissolves.
Pudding cover the foil with freshness and allow to cool.
Butter (room temperature) is cremated and butter gradually added to the chilled cream, constantly stirring.
Put the cream in the fridge for about ½ hours to get a little crease.
Sort a pie
Peel bananas, thinly sliced into plates and pour lemon juice. Carefully mix.
Put a chocolate biscuit on the cake plate and pour it with 6 tablespoons of chocolate milk.
Biscuit coat with a little less than ½ chocolate cream.
Place the banana on the cream and cover with a beige color.
Then apply a coat of less than ½ vanilla cream and apply a chocolate biscuit on the cream, which also comes with 6 tablespoons of chocolate milk.
From the remaining chocolate cream leave one part to decorate and with the remaining cream, chop the chocolate biscuit.
Place the rest of the banana plate on the cream and cover it with charcoal.
Vanilla cream coat the surface of pies and edges and make the remaining chocolate creams make small pile and decorate them with silver beads
