Trieste Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 210 g almond (s), round
- 210 g butter
- 210 g suar
- 6 egg (s)
- 100 g rusks, round
- 100 g dark chocolate
- 2 glasses rum
- 1 point baking powder
- 200 g couverture
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Separate eggs. Mix the butter, sugar and egg yolks until they are white. Add the ground almonds and the ground rusks with the baking powder, spoon by spoon. Beat the egg white until stiff, cut the chocolate into small pieces (do not rub!) Put the chocolate chips in the batter and then carefully add the snow. Place in a greased springform pan lined with baking paper.
- Bake in the preheated oven at medium heat (175 ° C) for about 3/4 to 1 hour.
- Let the cake cool down and soak in the 2 glasses of rum. Melt the couverture or dark chocolate in a double boiler or in the microwave and cover the cake with it.
- The cake tastes best when it has been steeped for at least 2 days. Is a wonderful cake that can be prepared wonderfully, served with whipped cream, an absolute delight!
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