Rosa Cooking

104 years old!

Here’s how I promised, I’m sharing this ancient recipe with you, and in fact there aren’t any big differences from “modern” recipes, other than say the word pound, they mean whipped egg whites, it’s cute to have something like that.

104 years old!

Preparation steps

  • The biscuit is made twice, and for one here is the procedure. Stir in 6 egg whites, add 6 tablespoons of sugar, mix well again, then add 6 egg yolks and a tablespoon of cold water, 2 tablespoons of cocoa, and 4 tablespoons of flour, a teaspoon of baking powder. Bake one and then order the other biscuit in the same way. For the filling, you need to mix one softened butter with 10 tablespoons of sugar, and while mixing, add one by one of the 5 egg yolks, and then 20 blankets of chocolate. Stir in 5 egg whites. Mix everything well and leave to cool so that the filling thickens. For the glaze you need: 2 tablespoons milk, 7 dkg. sugar, 6 dkg, butter 2 ribs of chocolate. First, melt the sugar in the milk and bring to the boil, then put the butter and chocolate in the hot, and stir until it melts, then pour over the cake. Be careful the quantities for the biscuit are doubled because you are making 2 biscuits!

Serving

Cut into nice circle clips and cover generously with whipped cream!

Tags

cake

You might also like...

Chocolate kuglof

Chocolate kuglof

Due to the irresistible shape that it owes to the special mold, very simple preparation and specific taste, kuglof occupies a special place in gastronomy. Instead of the classic kuglof, prepare chocolate and additionally decorate it with chocolate glaze.

Crostules

Crostules

Crostules are the pride of Dalmatian cooks, and made according to this recipe, they really deserve it.

Dark chocolate glaze

Dark chocolate glaze

Dark chocolate icing is the initial letter in the alphabet of fine cakes and pastries. Having mastered the preparation of this glaze, the world of royal desserts will always be at your fingertips and a permanent ally, both in the kitchen and outside.

Finnish pancakes

Finnish pancakes

Studying a Swiss site from the Stone Age, archaeologists came across perfectly preserved flour pancakes. In the Middle Ages, pancakes were popularly called frayse - a term coined to describe the sound that occurs when dough is poured into a pan.

Fruit cake with apricots

Fruit cake with apricots

A row of puff pastry, a row of cream, a row of biscuits and again a row of cream and finally a row of puff pastry is a brief description of this unusual apricot cake. Try it!

Kuglof made of leavened dough

Kuglof made of leavened dough

Served with a cup of coffee with whipped cream or tea, kuglof still forms an inevitable part of the offer at Budapest’s famous Gerbeaud patisserie. Enjoy the kuglof too!

Orange slices

Orange slices

Oranges are an unavoidable part of winter decor, and you will be able to prepare orange slices at any time of the year. The real advice of gold is valuable: slice the baked dough while it is still lukewarm, and only completely cooled, coat with cream. The recipe was tried and adapted according to the original recipe from the collection of recipes "Cakes with Advent baskets" by members of the Croatian-Austrian Cultural Community from Varaždin.

Viennese minions

Viennese minions

Minions with pistachios and marzipan are a taste that will bring you closer to the beautiful Viennese cafes and evoke the sounds of the streets of Vienna.