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Make the pandispan top the day before. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until the foam is stiff. and mix on low speed. Gradually add a tablespoon of flour that you incorporate into the composition with a wooden spoon mixing from the bottom up and from the center to the outside very lightly. Add the baking powder quenched with lemon juice. a tray lined with baking paper, pour the dough and level it easily without pressing. Put the tray in the preheated oven on medium heat for 25-30 minutes. When it is ready, turn off the oven and let it cool, then cut into slices. The next day .
Prepare the creams according to the instructions on the package. Prepare a syrup of water, sugar and vanilla essence.
Cut the top in half and syrup then put vanilla cream, chocolate flakes on the first sheet and chocolate cream on the second sheet.
Beat the whipped cream and garnish the cake with whipped cream.