We prepare the cake, the custard, the butter cream. We make the syrup, we put the water and sugar on the fire. When it starts to boil, we add the Krisch, we continue to move 1 minutes and reserve.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make emperor cake: |
| – A genus cake, – Pastelera cream, – butter cream – 1 small can of fruit in syrup – 4 or 5 ounces of fondant chocolate, to decorate *For coverage :: Pasta de Almendras – 250 gr. of ground almonds – 250 gr. OF SUGAR GLASS – 1 egg white – A few droplets of vanilla extract | * For the syrup :: – 100 ml. of water – 50 gr. of sugar – 1/2 glass of kirsch |
Ingredients to make emperor cake:
2. Now, we make almond paste. I confess that it has been a discovery, to line cakes. As I have already commented on, we don like fondant, because we find it excessively sweet and cloying. Well this is for me, one of the perfect alternatives. Its flavor is delicious, we go with the elaboration, which is also very simple. We sign the almonds and the Glass sugar in a bowl, and we mix it a little. We add the egg white and vanilla drops. With the blender, we mix everything well, until everything is well integrated.
3. When the cake is cold, we cut him in half, we bathe with the syrup, cover with the pastry cream and the fruits in syrup (drained and cut into small pieces). We put the upper part of the cake, and the We cover above and on the sides with the butter cream. We put in the refrigerator a few minutes. We extend the almond paste on a surface with a roller (first put a little glasses on the surface), until a fine dough is achieved.
4. We take out the refrigerator cake and extend the almond paste on it, very carefully, smoothing the surface and the contour.
5. We decorate with molten chocolate, and cherries.
6. We already have our emperor cake, aka Pharaoh cake !!!
