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Separate the egg whites from the yolks.
The yolks mix well with the sugar and vanilla sugar until they turn white.
The flour is mixed with baking powder, cocoa and semolina, then added to the yolk cream, stirring gently.
Add milk, oil and honey.
Whisk the egg whites and incorporate them into the yolk composition, stirring gently from the bottom up.
Bake two sheets in a tray lined with baking paper and a little oil in the oven heated to 170 degrees for about 12 minutes.
Let the countertop cool and then peel off the paper.
The milk sweets are mixed with 50 ml of milk, and heated over low heat.
Meanwhile, put the gelatin sheets in a bowl, add cold water over them and leave them to hydrate for 5 minutes.
After they have softened, drain them well of the water and add them over the milk sweets and mix well.
Beat the whipped cream and then add the sweet milk.
Mix lightly and then put the cream in the fridge until it hardens a little.
After it has hardened, put the cream over the first top and cover with the second.
Leave in the fridge for 2-3 hours so that it can be easily cut.
Enjoy your meal!