Milk
1 package of chocolate biscuit crumbs
1/2 cup (ch) of sugar
1/2 cup (ch) of butter
Filling and topping
1 can of orange marmalade with coconut (available at supermarkets)
2 egg whites
4 tablespoons of sugar
Milk
1 package of chocolate biscuit crumbs
1/2 cup (ch) of sugar
1/2 cup (ch) of butter
Filling and topping
1 can of orange marmalade with coconut (available at supermarkets)
2 egg whites
4 tablespoons of sugar
Mix the biscuit, butter, and sugar
Transfer the mixture to a refrigerator, without greasing, and press it against the bottom of the mold to line it uniformly
Bake in a medium oven for 10 minutes
Let it cool completely
Filling: Cut the marmalade into pieces and melt it over low heat
Assemble: Spread the melted orange marmalade over the cooled cake and let it harden again
Beat the egg whites until stiff and add the sugar gradually
Beat until the meringue is firm
Place the meringue in a piping bag with a smooth tip and decorate the cake
Bake in a medium oven to caramelize.
