Spread with butter or margarine a detachable mould bottom of 26 cm in diameter. Heat oven to 190 degrees. Whisk the egg yolks with water, half of the sugar and the vanilla until creamy.
Beat the egg whites with the remaining sugar on the verge of snow and add below up to the mass of the egg yolks.
Sift over the flour with the starch and yeast and add to the dough. Introduce the biscuit dough in the mold, smooth and cook for 20-30 minutes to half-height. Leave the cross-eyed cho during the night, then cut it horizontally twice.
Dissolve gelatin in cold water. Assemble the cream with the sugar. Mix a third of the cream with cacao and rum.
Place the cream in chocolate on a first layer of sponge cake, put a second layer of cake on top.
Mix another third of the cream with Blueberry compote and gelatin dissolved in water and dispose of the mix on the second layer of sponge cake. Place the third layer of cake on top. Wrap the cake with the last third of the cream, Enter the rest in a sleeve pastry bag with star tip and decorate the cake with 16 rosettes.
Melt half of the chocolate bath and spread it on aluminum foil or paper beard forming a very thin.
Introduce a small tile star in hot water and cut with the star in the already-cold chocolate. Place each rosette of cream a chocolate star and half-sour-cherry.
Grate the rest of the chocolate and spread it in the center of the cake.
Lightly sprinkle this choco late with sieved powdered sugar. Sprinkle almonds around the cake sliced.
With block chocolate chips as the of the picture can be. This spreads a thin layer of chocolate melted on a resinous paper and when almost cool made chips with a knife.
Leave to cool and spread on the cake.
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HTTPS://recetasdecocinafaciles.net/wp-content/uploads/2018/12/7-3.jpg8521227kitchen easyHTTPS://recetasdecocinafaciles.net/wp-content/uploads/2015/02/logoprincipal.pngkitchen easy2018-12-28 14:00:582018-12-28 14:00:58Cake for Christmas day