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Dessert cake Colorful beans

Dessert cake Colorful beans

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Separate the egg whites from the yolks.

Beat the egg whites and, when they start to grow, add, little by little, the sugar, beating constantly. Add, in turn, a little by little the vanilla, the yolks, the oil and the flour in the rain, beating constantly, until the sugar has dissolved and the composition for the countertop is ready.

Pour the composition into a rectangular tray, greased with oil and lined with flour. Bake over low heat.

When the top is baked, remove the tray from the oven and leave to cool. Only when it is cold, the countertop is cut into squares and prepared for glazing and decoration.

For the icing, mix the sugar with the cocoa and milk in a saucepan. Put the pan on the fire and when the icing starts to boil, cut the butter into small pieces and let it melt in the icing. Boil on low heat for 7-10 minutes and when it has thickened a little, after this time, take the pan off the heat and leave to cool. When it has cooled a little, add the rum essence to the glaze, to taste, and start icing the cakes.

Soak each piece of cake in glaze for half a second for a few seconds. Drain the cake with the glazed side on an inclined plane (a wooden bottom) located in a tray, to gather the excess glaze. After soaking 6-7 cakes in the glaze, take each piece (starting with the one that has been drained the most) and pass the glazed parts through the grain-shaped ornament, located on a plate, at handy, and the berries will stick. Once the cakes are glazed and decorated, they are placed on a tray and left to dry at room temperature until the next day.

When the cakes have dried and the icing has hardened, put them in closed boxes with a lid and leave to cool.


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