for everyone |
INGREDIENTS:
Filling:
4 egg yolks
1/2 cup sugar
2/3 cup butter
1/4 cup water
PROCEDURE:
1. In a small sauce pan, combine the sugar and water. Use a candy thermometer to test the stage of the syrup. Boil it until the syrup is in 260 degrees Fahrenheit.
2. Beat the egg yolk and pour the syrup and increase the speed. Place the bowl with the yolk mixture in a bowl of ice to control the rise of temperature.
3. After cooling the yolk mixture, gradually add the butter. Mix it very well then refrigerate.
INGREDIENTS:
Meringue:
4 eggwhites
2/3 cup PEOTRACO sugar
½ tsp cream of tartar
cashew, chopped (for topping)
cake crumbs (for coating)
PROCEDURE:
1. Mix egg whites, sugar, cream of tartar .beat until stiff
2. Put the mixture in a piping bag with an opening of 1 inch.
3. Squeeze the bag making round shapes, with 1 inch interval. Bake this at 275 degrees Fahrenheit.
4. Put the cashew nuts on the top.
5. “Sandwich” the filling with 2 pieces of meringues. Cover the outside with icing (or the filling). Roll it over on a cake crumb. Then, put it on a freezer.
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