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We prepare the dough for sheets as follows:
Butter at room temperature, put together with the yogurt, salt and baking powder, sugar and yolks in a large plastic bowl.
Mix the ingredients, then add the flour, knead a greasy dough and leave it to cool for an hour.
Preheat the oven to 175 degrees C.
Divide the dough into 3 equal parts, spread each part of the dough on the floured work table and then transfer the sheets one by one on the back of an oiled tray. Push the sheets with a fork from place to place, then bake them until golden (about 8-10 minutes)
For the filling, crush one of the sheets by hand in a large bowl, add the cut marshmallow meringues, rosehip paste, rum essence, melted butter, whipped cream, powdered sugar, cocoa powder. We mix.
Over one of the sheets, spread the filling, level it carefully, then cover with the other sheet.
Melt the chocolate over low heat, in a saucepan, in a little liquid cream, glaze the cake, then decorate it with pieces of meringue and colored candies from sugar.
Leave the cake in a cool place until the next day, portion and serve.