THE DOUGH
3/4 c Flour
1/8 ts Salt
5 Eggs; Separeted, room
-temperature
3/4 c Granulated sugar
CHOCOLATE CREAM FILLING
2 1/4 c Butter soft; (2 sticks)
1 c Sugar Granulated
3 Egg yolk
200 g Chocolate
2 tb Warm water
CARAMEL GLAZE
1/2 c Sugar
1/4 c Water
Source: From my mother with love & more By Tommy Lapid Cook book.
You will need 2x- 22/20cm spring cake pan to bake thin layers of cakes, or
you can cut 20 cm rounds of paper wax and change it every time,
Brush and flour cakes pan,every time you bake new layers of the cake.
Sift flour,whipped whites and add slowly the sugar, add by hand with the
whisker one by one the egg yolks, Add very gently the flour, Be careful not
to break the whites.
Preheat oven to 375 F. Devide the dough to 6 portions, Spread in thin
layers each time. Bake (if you can all the 6x together on a baking sheet
with the mark papers) for 8 – 12 minutes.
Take out the baked layers and put carefully on a rack to cool. the nicest
layer put a side to be cover with the Caramel Glaze.
The fillings:
Yields
1 Servings