33 Weeks Pregnant And In Agony With Sore Stomach

Log in fudge Chicken Quesadillas

Very very pig! Perfect for Christmas! There is concern about his weight and blood sugar in January ... This cake is actually a vanilla sponge cake which is a thin and lightweight. It is then spread with a hybrid between caramel and fudge. The sponge is then rolled on itself to be topped with a butter cream fudge. Soft and very light on the palate. But also very very sweet. Ricardo in his magazine had said that only sweet tooth. It's true! But although this is very sweet, not attacking. The glass of milk is needed or a large strong coffee.
.
To succeed in this recipe, you definitely need a candy thermometer. The temperatures mentioned in the recipe are very important. We must therefore devote its attention to the thermometer. So that the cake itself is very fragile. It must be difficult when the road and also when the bread. That said, if you take your time, keep accurate and delicate, you'll have a delicious dessert.
.
Recipe Ricardo's magazine Vol.9 Num.1
.
Ingredients: Sponge

3 / 4 cup all-purpose flour
1 / 4 C. teaspoon baking powder
a pinch of salt 5 eggs
temperate
1 / 2 cup sugar 2 C.
tablespoon canola oil
1 / 2 C. tsp vanilla extract
.
Gariniture to fudge
1 +1 / 4 cup sugar
1 +1 / 4 cup brown sugar 1 cup cream
35%
2 C. tablespoons corn syrup
3 / 4 cup cold unsalted butter, cubed
.
Preparation:
Sponge
Place rack in center of oven and preheat to 375 ° F. Butter and line a baking sheet with rim 17''x 12''sheet with parchment paper.
.
In a bowl, combine flour, baking powder and salt. Book
.
In another bowl, beat eggs with electric mixer with the sugar until frothy, triple in size and shape of ribbons. (About 10 minutes as drummer). Add oil and vanilla.
.
Sift flour mixture over the mixture egg gently and gradually incorporating the folding with a spatula.
.
Spread the dough on the baking sheet and bake for 12-15 minutes or until toothpick inserted in center comes out clean. Let cool 5 minutes.
.
Pour the cake on a large sheet of parchment paper. Remove the parchment paper that has served the cake during baking. Roll the cake while still warm with the new parchment paper from the side as cost. Cool completely.
.
Topping Fudge
In a heavy saucepan, bring to boil all the ingredients except the butter, stirring to dissolve sugar. Attach a candy thermometer in the center of the pan and simmer without stirring until the temperature registers 112 ° C or 234 ° F. Immediately remove from heat and place the pan in ice water bath. ; Cool without stirring until the temperature drops to 43 ° C or 110 ° F. It takes about 20 to 30 minutes .
.
Remove pan from water. At the mixer electric whisk until the mixture is losing its luster but still soft. (About 2 minutes under the mixer )
. Spread
QUICKLY the third quarter of fudge on the cake place. Roll cake again.
.
Beat the remaining sugar to the cream with the butter cubes by incorporating one or two cubes at a time. Beat until mixture is smooth. If necessary, refrigerate for 5 to 10 minutes the butter cream to make it spreadable. Place log on a serving platter and ice cream to butter. Store at room temperature.