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Nobela-Blondela

Nobela-Blondela


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WHEAT: Mix the yolks with the sugar and vanilla essence, add the milk and oil, then the flour mixed with the baking powder and cocoa and at the end add the 8 egg whites (6 from the counter and 2 from the cream) beaten hard. Put it in the oven, it's ready when it passes the toothpick test.

CREAM: Mix the 2 yolks with 5 tablespoons of powdered sugar, add the starch and milk and place on a steam bath until thickened. Separately hydrate the gelatin and add it to the warm cream. Rub mascarpone cheese with 4 tablespoons of powdered sugar and add in cold cream, mix well. At the end, add the whipped cream and the well drained and finely chopped fruits.

GLAZE: Liquid whipped cream and chocolate on a steam bath, until the chocolate melts, without boiling.

ASSEMBLY: Cut the top in two, syrup with the compote syrup, put the cream between the tops and the warm icing on top. Let it cool for a few hours.



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  3. Archimbald

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