Massa
6 eggs
2 cups (ch) of sugar
3/4 cup (ch) of water
2 cups (ch) of all-purpose flour
1 cup (ch) of chopped pecans
3 tablespoons of chocolate
in a bowl
1 tablespoon of baking powder in a bowl
Filling and Topping
1 can of sweetened condensed milk with serum
1/2 cup of rosewater gelato
3 tablespoons of sweet wine
200g of dark chocolate
Massa
6 eggs
2 cups (ch) of sugar
3/4 cup (ch) of water
2 cups (ch) of all-purpose flour
1 cup (ch) of chopped pecans
3 tablespoons of chocolate
in a bowl
1 tablespoon of baking powder in a bowl
Filling and Topping
1 can of sweetened condensed milk with serum
1/2 cup of rosewater gelato
3 tablespoons of sweet wine
200g of dark chocolate
Massa: beat the sugar with the eggs
Add the water and beat more
Add the all-purpose flour, baking powder, pecans, and chocolate in a bowl, mixing with circular movements. Reserve
Beat the egg whites until stiff and fold them into the batter with care
Pour into a greased and floured baking dish and bake in a medium preheated oven
Filling: heat the sweetened condensed milk, gelato, and wine over low heat and mix until thick
Let cool
Divide the cold batter in half and spread the filling
Melt the chocolate in a water bath and cover the cake
Let set and refrigerate for 2 hours.
