The neros are tea pasta considered special, which can be made of several colors with the help of dyes or normal or as I do adding some cocoa and I leave the part of the normal medium and the two ends of cocoa chocolate. Of course, they are called in my city, Asturias, but it is really a cake stuffed with apple compote chocolate covered that is exquisite. Do you want to try it? Well, follow the step by step I bring to recipes.
| 🚻 4 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERATITIAL DIFFERENT |
| Ingredients to make cake stuffed with apple compote: |
| 12 yolks without the clear 250 grams of butter cut into small squares 200 grams of sugar 250 grams of sifted flour 200 grams of chocolate for desserts at 70 percent fideos de chocolate sweet or apple compote (or chocolate and cream to make a truffle) 1 tablespoon of cocoa powder 0 percent m.g. (Value brand) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cake stuffed with apple compote:
1. In a bowl we put the butter and icing sugar and mix with the electric or hand rods.
2. Once well mixed we are throwing a yolk and stir (it is doing little by little, yolk for yolk, not everything suddenly).
3. Once they are all integrated and well mixed, we add the flour and stir it with the pastry tongue to mix everything very slowly with enveloping movements.
4. We divide the mass of the cake with apple compote into 3 containers (bowls), we take a sheet of kitchen vegetable paper, we are passing one of the masses to extend it with the help of a rectangular spatula and we pass it to the tray of the tray of the oven.
5. We preheat the oven to 175 ºC with air to the middle with heat up and down. To one of the masses we add 1 large tablespoon cocoa ras 0 percent stirring it with a spoon with enveloping movements.
6. We take a plant paper again and we spread the mass of chocolate cake without yogurt with the rectangular spatula. We do the same thing we have just done with the other mass that we have left.
Trick: If you want some specific color, only the red, yellow, green, pink or whatever coloring is added to the dough.
7. When the oven reaches 175 ºC we cook one of the mass plates for 6 minutes. We do the same with the other two simple cake plates.
8. In a bowl we put the sweet or apple compote, revolve it and we extend it in one of the chocolate cake plates with the help of a spatula throughout the base leaving a thin layer and putting the basic sponge cake on top.
Trick: You can also spread from truffle (cream chocolate) without putting the apple compote for cake.
9. We put a kitchen table on top, we squeeze with the help of the hands and remove the table and the paper paper. We now spread this cake with apple compote.
10. Finally, we put the chocolate sponge cake layer, again we squeeze with the help of a kitchen table, remove the kitchen paper, and again we spread it with a fine layer of apple puree to paste.
11. In a saucepan we put the chocolate for desserts to the water bath by stirring it with a spatula-ttermometer until it melts. When it melts, we remove it from the fire and stir to homogenize.
12. In a saucepan with cold water we put the saucepan with the chocolate and leave it until in the thermometer put 27 ºC. We throw the cold water and put hot water from the tap and inside we put the saucepan until it reaches 30 ºC (these two operations outside the fire).
Trick: It is very important that the water does not touch the chocolate.
13. We place the melted chocolate above the apple stuffed cake and extend it with a spatula. We let cool on the kitchen table. Above we passed a curly spatula to make the curl (waves for all the chocolate) and if there is a chocolate, we keep it in the same chocolate container and take it to the fridge the rest that has been left over.
14. Above the sponge cake with apple compote we are putting the chocolate noodles and cut around the surroundings so that everything is equally, cutting it along and then in squares to be individual sponge cake. In my blog the great kitchen of Vero you have many more home biscuits recipes for all tastes.
