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Whisk the egg whites. When they have hardened, add the sugar and mix until a strong meringue is obtained; add the yolks, beetroot juice and vanilla seeds. Mix well until smooth; the color is quite good, but if you want a more intense color you can supplement with very little red food coloring. At the end, add the flour, mixing lightly with a spoon, until smooth.
This composition is poured into a baking dish and baked over medium heat for about 40-50 minutes, then removed and left to cool.
Melt the white chocolate and leave to cool a little. During this time, beat the cream until it becomes whipped cream.
After the chocolate has cooled, mix it with the mascarpone, stopping a little melted chocolate (about a quarter of the amount). Add the sugar and mix a little more, then incorporate the whipped cream into the cream. At the end, add the cranberries and mix. Refrigerate the cream for half an hour.
After it has cooled, the top is cut into 3 layers.
In the same form of baking, place the first layer of top, syrup, pour with a spoon at random traces of white chocolate, place a layer of cream, another layer of syrupy top, another layer of white chocolate, another layer of cream and so on until we end with the last syrupy countertop. We make sure to keep some white chocolate for the icing on the cake.
The soft butter is mixed with the sugar and then the rest of the white chocolate is added. We get a creamy icing with which we coat the cake, then put it in the fridge. The butter cream hardens and we can coat the cake in the paste.
The cake was also decorated with green coconut turf.