Tilbake til oppskriften på norsk !
This cake is so good and is one of the favorites in my famely.
- 4 egg
- 6 ounce sugar
- 4 ounce all-purpose flour
- 1.5 ounce potato starch
- 1/2 teaspoon baking powder
Meringue
- 6 eggn whites
- 3.5 ounce sugar
- 3.5 ounce brown sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
Chocolate mousse:
- 3.5 ounce egg yolks/ 6 egg yolks from large eggs
- 1.5 ounce heavy cream
- 9 ounce semi sweet chocolate
- 1.5 ounce sugar
- 3 1/2 cup heavy cream, wipped
Topping
- 3.5 ounce peanutts
- 3.5 ounce chocolate, melted
To make the cake
In the bowl of a standing mixer , whip the eggs and sugar on high speed for 5 minutes.
Fold gently in the sifted dry ingredients.
Line apan 12″ x 16″ cake pan with baking paper. Fill the pan with the batter. Level the batter with a spatula.
350 F put a rack on midle/low in the oven. Bake for 25 minutes to a stivk inserted in center of the cake comes out clean.
Cool in the pan for 10 minutes and transfer cake to a wire rack.
To make the meringue
Clean and line the samtecake pan to make the merinue.
In the bowl og a standing mixer, whip the egg whites on high speed until stiff peaks. Slowly add all sugar and whip until incorporated.
Add salt and lemon juce and whip for 15 seconds.
Fill the pan with meringue and level it.
Bake for 70 minutes in lower section in the oven. 260 F Remove from oven and cool on a wire rack.
To make chocolate mousse
Whip 3 1/2 cup heavy cream with 3 tablespoon sugar. Sett the bowl in the fridge.
In a sauce pan combine egg yolks, hevy cream and sugar. On medium low heat . Stire constantly and when it is almost zimmering, remove from heat and stire in chopped chocolat. Cool for 10 minutes. Fold the chocolate into the wipped cream.
Place cake on a tray, and evenly spread the chocolate mouse on top. Then place the meringu on top of the mousse.
Sprinkel shopped peanutts and drizzel melted chocolat on top for the finish !
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