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White Lion

Ingredients

SPONGE CAKE

5 eggs size M
150 g of wheat flour
160 g of sugar
pinch of salt

CAJMAK MASS

1 can of kajmak mass
60 g of prepared rice
80 g salty peanuts

CREAM MASS

500 ml cream 36%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
2 teaspoons of gelatin
60 ml of hot water

ADDITIONALLY

100 g of white chocolate

Execution

Beat the egg whites until stiff with a pinch of salt. When the mass is stiff enough, gradually add sugar, constantly beating at high speed. Then reduce the mixer speed and gradually add the egg yolks and mix until the ingredients are combined. Then add the sifted flour and mix gently with a wooden spoon.

Place the prepared mass into a 20Γ—30 cm form and bake at 180 degrees for 20 minutes, heating up and down. Cut the cooled sponge cake into two layers.
Mix the kajmak mass with puffed rice and peanuts. Place everything on one sheet of sponge cake.
Dissolve gelatin in hot water and set aside to cool. Whip the cream with powdered sugar and mascarpone until fluffy. At the end, add the cooled gelatin

recipe for white lion cake

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