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Cake for mom

Cake for mom

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My mother is an angel sent from heaven to help me get through the hardships of life, being by my side when I need support.
My mother is the light of my life that never goes out. It's the cradle of stories that caressed my childhood. She is the Morning Star that appears on the mysterious night.
I would like her to always stay by my side, to smile at me with big, clear eyes, to caress me and always help me in life, but I know that with the passing of the years, she will easily pass to God.
I will love her, I will listen to her, I will always respect her and I wish her good health, happiness, peace of mind, peace, long life and all that is best in the world!
If I could time
I would hold him instead of sitting
Stay as you are!
Many years to live
Don't grow old!
HAPPY BIRTHDAY my mother !!!

Countertop 1

  • 5 eggs
  • 1 tablespoon coconut
  • 150 g sugar
  • 80 g flour
  • 100 g ground walnuts
  • 1 baking powder with saffron
  • salt

Countertop 2

  • 4 egg whites
  • 40 g flour
  • 200 g sugar
  • 150 g peeled walnuts
  • salt


  • 4 yolks
  • 1 vanilla pudding
  • 500 ml of milk
  • 300 g sugar
  • 1 margarine Rama
  • 1 sachet of vanilla bourbon sugar
  • salt

For decoration

  • 250 ml fresh
  • Chocolate

Servings: -

Preparation time: over 120 minutes


prepare the first countertop separating the egg whites from the yolks.

Beat the egg whites with a pinch of salt.

Mix the yolks with the sugar until they turn white, then add the ground walnuts, the flour mixed with the baking powder and the coconut.

Then carefully mix the egg whites to the yolk composition.

Grease a detachable cake tin with butter and put it in the preheated oven at 180 degrees C for about 30 minutes until the top is baked.

We test with the toothpick, for safety.

Remove the top from the mold and let it cool then cut it in half.

For countertop two from the meringue, beat the egg whites well with a little salt and then with 100 g of sugar.

We caramelize the rest of the sugar with a handful of whole nuts, then let it cool on a damp plate. We peel it from time to time so that it does not stick to the plate.

Fry the rest of the walnuts in a pan and then crush them between your fingers.

The caramel sugar with walnuts, after they have cooled, we crush them with the help of a bottle that we roll on the folded baking paper between which we have the walnut sugar.

Homogenize the egg whites with sugar, roasted walnuts and flour, then pour the cake-shaped composition in which I put baking paper greased with butter.

Put the tray in the oven heated to 140 degrees for 30-35 minutes (we test with the toothpick).

prepare cream thus: mix the yolks with the sugar until they turn white.

In a saucepan put 100 ml of milk to heat in which we will pour the composition of eggs with sugar, turn gently until it thickens, but the fire should be small.

Prepare the pudding according to the instructions on the envelope with 400 ml of milk.

When it is ready, mix the pudding with the eggs with milk and let them cool until they harden again.

Mix the butter at room temperature then add a tablespoon of pudding cream, stirring lightly so as not to cut the cream and we will obtain a frothy cream.

Assemble the cake by putting part of the first top, then half of the cream, the meringue top, the rest of the cream and the second part of the first top.

Let cool for 30 minutes, during which time we whip the cream and then decorate the cake as desired.

Let the cake cool for a few hours.

Great appetite!


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