DELIGHTS OF MY LAND
Also known as
Rogel
and
cousin of Alfajor Santafesino ,
this giant gingerbread
(which has nothing to do with the typical alfajor eaten in Spain)
is one of the typical Argentine desserts.
crispy layers of dough together
with delicious caramel
and a creamy Swiss meringue covered.
is a my favorite candy and
while giving a little work to do,
worth it!
• 500 grams of flour
• 1 pinch of salt
• 10 buds
• 2 eggs • 2 tbsp
anise liqueur (or rum, alcohol fine ..)
• 1 tablespoon butter or lard refined
OTHER:
• 1 kilo of fresh milk (see recipe HERE )
• 3 egg whites Swiss Meringue (see recipe HERE ) Chocolate
coverage (amount required)
PREPARATION :
Sift flour with salt and place on the bench form a volcano.
placed in the center the yolks, eggs, alcohol and soft butter or mous using a cornet.
energetic Knead until it is tender and soft to tacto.La let dough rest for 20 minutes, covered with film temperature and
environment.
After
this time we divide the dough into 12 rolls of approximately 70 grams each.
discs drawing is 22 cm in diameter, pi Nchama with a fork and place on clean plates.
Bake at 190 degrees until just golden, all discs, one at a time and the d mAiNsTrEaMhunter cool.
We put the cake smearing the disks with the dulce de leche and superimposing
Decorate with Swiss meringue and chocolate threads.
And Glup!
DELICIOSAAAA!
tell me as I have done!
Saudi Algeciras!
Mariana
0 comments:
Post a Comment