Ingredients:
5 egg whites
5 egg yolks
A ground strip of a large portion of a lemon
A large portion of some sugar
In addition 2 teaspoons of sugar
2 teaspoons water
vanilla
33% of a cup of cocoa
A fourth of a teaspoon of cinnamon
1 cup of (flour)
A quarter teaspoon of salt
A few places of vinegar
6 cups of Chantilly cream (Dream)
spoon of ghee
1 cup or more cleaved chocolate
Sauce fixings
¼ cup water
four cups of sugar
A large portion of some virus water
teaspoon lemon juice
vanilla
Technique:
before you start
Turn on the stove at 350 degrees Fahrenheit, compared to 180 degrees Celsius
Separate the eggs, the yolks, and the whites independently, cover, and let it come to room temperature
Make the sauce
The water is called to bubble at a high temperature, then add the water and let it disintegrate with blending
Eliminate it from the hotness and add a large portion of some virus water
heart to mix
Add lemon juice and vanilla.
Technique:
Filter flour, salt, cinnamon, and cocoa two times
Add the lemon zing to the egg yolk, then, at that point, add the sugar
Beat them gradually from the get-go, then, at that point, progressively speed up to the most noteworthy speed
Rush for around 5 minutes or more until the combination turns out to be thick and smooth and turns pale in shading. Add the water and vanilla and blend in the blending bowl well to ensure all the combination is blended
Partition the flour into three equivalent parts and add them independently, blending great after every option
Continue to whisk this combination for an additional 3 minutes
Add the vinegar to the egg whites, utilizing one more spotless mixer, beat the whites at the most reduced speed for 10 seconds, then, at that point, begin to progressively increment them. Continue to race from 3 to 5 minutes.
Add about a large portion of a cup of the whites to the yolks and blend them, then add the other whites bit by bit to the yolks and blend them until they become a homogeneous combination
Empty the blend cautiously into a plate fixed with material paper. It should be a rectangular plate for that
Lift the plate to a little higher and pat it on the outer layer of the cupboard to dispose of any air pockets. Prepare for 25 minutes, in the preheated broiler.
While baking the cake, cautiously pass the letter of the blade to eliminate the cake from the margarine paper
Pass on the cake to cool to room temperature
Utilize a towel and cover the cake and turn the plate that is in it
Eliminate the material paper from the base and eliminate the towel
Save the material paper since you will utilize it once more
Cut the cake into two square shapes longwise
Then, at that point, cut them from within
Ensure they are associated from the end
Cut the square shapes into four
Take a piece of material paper and put the four square shapes on it
Brush them with the sauce recently pre-arranged utilizing a brush
Put a couple of spoonfuls of cream on them and spread it
Begin moving the square shapes like this and don't stress over the cream that might tumble off
Put the primary roll on the plate that you arranged for serving, then, at that point, complete the second to fold it over
Whenever you finish the other square shapes, you get this new shape
Embellish the edges with ground chocolate
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