| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Flour |
| 1/8 | t | Salt |
| 5 | Eggs, Separeted room | |
| temperature | ||
| 3/4 | c | Granulated sugar |
| 2 1/4 | c | Butter soft, 2 sticks |
| 1 | c | Sugar Granulated |
| 3 | Egg yolk | |
| 200 | g | Chocolate |
| 2 | T | Warm water |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
INSTRUCTIONS
Source: From my mother with love & more By Tommy Lapid Cook book. You will need 2x- 22/20cm spring cake pan to bake thin layers of cakes, or you can cut 20 cm rounds of paper wax and change it every time, Brush and flour cakes pan,every time you bake new layers of the cake. Sift flour,whipped whites and add slowly the sugar, add by hand with the whisker one by one the egg yolks, Add very gently the flour, Be careful not to break the whites. Preheat oven to 375 F. Devide the dough to 6 portions, Spread in thin layers each time. Bake (if you can all the 6x together on a baking sheet with the mark papers) for 8 - 12 minutes. Take out the baked layers and put carefully on a rack to cool. the nicest layer put a side to be cover with the Caramel Glaze. The fillings:
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Nutrition (calculated from recipe ingredients)
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Calories: 6863
Calories From Fat: 4248
Total Fat: 488.4g
Cholesterol: 1638.4mg
Sodium: 401.8mg
Potassium: 287.1mg
Carbohydrates: 650.3g
Fiber: 14.3g
Sugar: 449.9g
Protein: 30.3g