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We start by preparing the composition for the sheets. Mix the yolks with the sugar and vanilla until they turn white and double in volume.
Mix the flour with the baking powder, cocoa and ground semolina and incorporate them into the yolk cream. Then gradually add the milk and then the oil and honey and mix well.
Beat the egg whites with a pinch of salt and then lightly incorporate them into the composition.
Divide the composition into three and bake 3 sheets in a round tray (26 cm) lined with baking paper.
Bake the sheets on the right heat for 10-12 minutes. Let them cool on a grill, without overlapping them. After they have cooled we can remove the baking paper.
We then deal with the cream. Mix condensed milk with 100 ml of milk.
We hydrate the gelatin in 6 tablespoons of cold water for 5 minutes. Then mix it with the rest of the milk (100 ml) and put it on low heat until it dissolves, taking care not to boil it.
Set aside and add 2-3 tablespoons of condensed milk until it reaches a temperature close to that of condensed milk. Then pour the gelatin over the condensed milk and mix well. Add honey and vanilla and mix.
Separately beat the whipped cream and then add it over the sour cream. Stir gently until smooth.
On a plate we place a countertop and around it we mount the cake ring. We put half of the milk cream and then the second top. Add the rest of the cream and cover with the last top.
Put the cake in the fridge for 3-4 hours or even overnight.
After it has been in the fridge long enough, we open the cake ring and decorate according to our preferences. I beat 200 ml cream for whipped cream in which I added 2 tablespoons of powdered sugar and then I decorated the cake.