Pastel Massini paso a paso Vídeo receta 10 aqui cocinamos todos Cooking recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: cake mix

All-purpose flour is more versatile and easier to find

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is more common and less expensive

Preheat the oven to 180°C (356°F).

Sift the cake flour.

Measure 175 grams of powdered sugar and 175 grams of cake flour.

Add 8 grams of baking powder to the flour.

In a mixer, combine the eggs and powdered sugar, beating until light and fluffy for about 5-7 minutes.

Add the sifted flour and baking powder to the egg mixture and mix until combined.

Grease the cake mold with butter.

Pour the batter into the mold and sprinkle a bit of powdered sugar on top.

Place the mold in the preheated oven.

While the cake bakes, prepare a syrup by combining 100 grams of sugar and 1 cup of coffee water in a pot over medium heat until dissolved, then add 3 tablespoons of white rum.

In another pot, combine 250 grams of sugar and 75 grams of water over medium heat to create a syrup.

Add the cornstarch and whole eggs to the syrup, stirring continuously until it thickens.

Cut the baked cake into three layers.

Soak the cake layers with the prepared syrup.

Assemble the cake by placing a layer of cake, then adding the truffle cream, followed by another layer of cake.

Decorate the edges of the cake with melted chocolate using a piping bag.

Refrigerate the assembled cake overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens