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Gisela

Gisela Torres

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Recipe of Kitty White Chocolate and Rompope
Recipe

Kitty White Chocolate and Rompope

2h
Half
6
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Vanilla cake, three eggnog milks and white chocolate cream
Learn more about Gisela Torres

Ingredients

20 portions
  • 8 eggs
  • 250 grams sugar
  • 60 grams butter, soft
  • 1 teaspoon liquid vanilla
  • 200 grams wheat flour
  • 2 teaspoons baking soda
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 can Nestle media creama
  • 3/4 cups eggnog
  • 1 liter whipping cream
  • 250 grams White chocolate
  • 200 grams chocolate sprinkles, White

Preparation

Oven preheated to 180ºC and mold greased and floured.
Beat the egg yolks with the sugar until it sponges, add the butter and the vanilla.
Sift the flour and the powder and beat the egg whites until the nougat point.
In the mixture of the yolks go alternate the flour and the whites, pour into the mold and bake approximately 40 minutes.
In a cardboard copy the face of Kitty and this will serve as a mold to count the cake, also split in the middle to take two layers.
Mix the milks, the half cream and the eggnog and reserve. Also heat the cream to beat and add the white chocolate to mix until it melts and let cool completely, already cold beat with the blender until fluff the mixture.
Go arm the cake with a layer of bread and bathe with the three milks a layer of chocolate cream, another bread also bathe and cover with the remaining cream.
With the granillo cover all the cake put details such as bun, eyes and nose, refrigerate at least 2 hours.

TIPS

The bun, eyes and nose are made with chocolate, make it apart to just place them on the cake and ready

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Perla Sibamea
04/01/2019 16:44:24
Mmmm😋

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