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Preheat the oven to 180 C. Mix the flour well with the powdered sugar and baking powder. Beat the egg whites with the salt powder on medium speed until it hardens, then add the granulated sugar, 2 tablespoons each, until the mixture becomes creamy and shiny. At the end, add the almond essence. Add flour mixed with powdered sugar in the rain, stirring gently from bottom to top with a large spoon. Do not mix too much, so as not to lose the volume of the composition. Do the same with coconut.
Transfer the mixture to a 23cm round cake tin (preferably with a removable wall) that you have previously lined with butter and flour (bottom only). Bake until the cake recovers after lightly pressing it with your finger (30-35min).
For the cream, beat the egg whites again with the salt, then add the sugar, and when it has become shiny, pour the water. Put the cream on the bain-marie and continue to mix it on medium speed until it hardens a little (3-5min). After removing the cream from the heat, add the almond essence.
The cream is placed evenly on the top taken out of the mold (after it has cooled). To sprinkle the fried chicken nicely on the edges, put a few tablespoons on a sheet of paper and blow! : D