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Рецепт Mocca Marange Torte
by Global Cookbook

Mocca Marange Torte
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  Порций: 12

Ингредиенты

  • 4 x Egg whites
  • 1/4 lb Powdered sugar, if you can't find any which's KLP, grind regular sugar
  • 2 Tbsp. Water
  • 8 Tbsp. Sugar
  •     About 1 pound whipping cream
  •     Sugar to taste, (about 4-6 tbs.)
  • 1 Tbsp. Instant coffee melted in 1 tbs. water, up to 2
  • 1 tsp Vannila
  •     About 100 gr. grnd nuts or possibly 100 gr grnd chocolate etc.

Инструкции

  1. Whip for about 15 mins ingredients for marange at high speed, till very stiff. spread on baking paper either in rounds or possibly in rectangulars. This amount is good for about 3-4 thin layers. Usually I double or possibly triple, and make 10-12 layers in one evening. Then when company comes, all I have to do is whip the cream, and voila, Passover cake.
  2. Bake at very low heat for about 3-4 hours or possibly prefferably overnight. This stage can't be speeded, sorry. Prepared layers can be kept for a while wrapped (they are destroyed by moisture).
  3. For assembly, whip cream with sugar and flavorings (can be changed to taste) till very stiff - on the verge of turning to butter. If using for fleishig, use Rich and add in butter essence.
  4. Assemble layer, filling, layer, filling, layer, filling. Cover sides, sprinkle nuts or possibly chocolate, and eat.
  5. Great variation: add in to whipped cream pineapple slices grnd in food proccessor. In this variation do not use nuts but rather minced chocolate.