Relay cake
Last Updated on
ingredients
Corpus
160 g egg whites 100 g granulated sugar 45 g ground nuts 40 g plain flour
Cream
20 g plain flour 20 g butter 1 tsp instant coffee 70 g caster sugar 100 ml milk 125 g butter 1 tbsp rum
Oil
100 g cooking chocolate 30 g Cera
progress
The relay cake is well known, but you can also make a cake. An amazing use of egg whites.
1.
Corpus: 160g of egg whites was 4 egg whites for me. It depends on the size of the eggs. You’d better weigh them. Beat the egg whites and progressively beat in the sugar. Then lightly fold in the nuts and flour. Spread on a large baking sheet with parchment paper, sprinkle a little powdered sugar.
2.
Bake in a preheated oven at 200°C for a maximum of 8 minutes. Not longer, the dough would not be able to be rolled.
3.
Pull off the paper – it goes very well. The dough seems sticky on the bottom, but that’s okay, it’s still warm. Turn it over as it baked and let it cool. Trim the edges a little and flatten.
4.
Prepare the cream: make a light roux with 20g flour and 20g butter, add instant coffee ( powder) and pour in the milk. Cook the porridge and let it cool, stirring occasionally. In a bowl, mix the butter with the sugar. When the porridge is cooled, add it to the butter and don’t forget to add the rum. Spread the filling on the sheet and cut into 5 strips. Roll the slices as in the photo.
5.
Melt the chocolate and Cera in the microwave and spread over the top and sides of the cake. Leave in the fridge to set and then cut classically as a cake.
6.
Good taste!
