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Rumba cake with cherries

Rumba cake with cherries


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For the top, mix the egg whites with a pinch of salt until they become frothy, then gradually add the sugar and mix until the foam shines. Gradually add cold water and mix continuously.

Mix the flour with the baking powder, walnuts and cherries well drained of juice and add them to the composition, stirring gently, until incorporated.

Pour the composition into a rectangular tray (25x35 cm) lined with baking paper.

Put in the oven, on the right heat until it turns slightly golden on top, and pass the toothpick test.

Remove the top from the tray and leave it to cool.

Meanwhile, prepare the cream. Mix the yolks with the sugar until they turn white and double in volume, then add the milk and mix well. Boil the composition on a steam bath until it starts to swallow. Set aside and let cool completely then add the vanilla extract and mix well.

Butter the butter at room temperature until it becomes frothy and then gradually add the yolk cream and mix.

On the plate we place a wafer sheet, cut to the size of the countertop and grease it with half the cream. Place the top over the cream and grease with the rest of the cream. Cover with the other wafer sheet and refrigerate until the next day.


Video: Rumba Peanut Butter Cake (May 2022).


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