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Rompope Cake

3h 10 mins
1h 40 mins
Low
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Are you looking for cold dessert recipes? Then you have to prepare this Rompope Cake, a dessert that is very easy to prepare and is also perfect for your next Christmas Dinner. The best thing about this dessert, apart from its flavor, is the presentation that looks great. For this Rompope Cake, we use perfect caramelized walnuts to provide a crispy touch to the fluffy cake. Did you like this recipe for eggnog? What would you add?
Learn more about Brenda Villagomez

Ingredients

12 portions
  • 12 egg whites
  • 1/2 cups sugar
  • 12 egg yolks
  • 1/2 cups sugar
  • 2 tablespoons Orange zest
  • 1 1/2 cups flour
  • 1/4 cups butter, melted
  • enough vegetal color additive
  • enough powdered sugar
  • 1 cup mascarpone cheese, for the filling
  • 1/2 cups whipping cream, for the rompope mousse
  • 1/4 cups powdered sugar, for the filling
  • 1 1/2 cups whipping cream, for the rompope mousse
  • 2 packages cream cheese, for the rompope mousse
  • 1 cup eggnog, for the mousse
  • 1 cup condensed milk, for the mousse
  • 14 grams gelatin, for the mousse, hydrated and melted
  • 2 cups strawberry, washed and disinfected, cut in half
  • 1/2 cups caramelized walnut, for the roll (finely chopped)
  • enough whipped cream, to decorate

Preparation

Preheat the oven to 180 ° C (356F)
Beat the egg whites with the sugar until they double in volume. On the other hand, beat the egg yolks with sugar and orange zest, until they change color and become fluffy.
Add the whites to the yolks in an enveloping way and mix until completely integrated. Incorporate the sifted flour and melted butter in an enveloping manner.
Divide the mixture into two equal parts and paint with red and green vegetable dye.
Pour the mixtures into oven trays with waxed paper, spread well and bake 10 minutes.
Sprinkle powdered sugar on two clean cloths, place the hot cookies and roll up. Let cool and reserve.
For the filling, beat the mascarpone cheese with the whipping cream and the icing sugar. Reserve.
Unwrap the rolls, add the filling and spread with the help of a spatula. Roll again carefully so as not to break them and cut slices about 2 cm thick.
For the mousse, beat the cream to beat with the cream cheese, add the eggnog, the condensed milk and add the grenadine in the form of a slow drizzle.
Cover the sides of a glass bowl with non-stick plastic. Arrange the sponge rolls with alternating colors. Stuff with rompope mousse, strawberries and caramelized walnuts.
Refrigerate the cake until the mousse is firm. Unmold and decorate with whipped cream.

PRESENTATION

On an extended plate accompanied by a cup of coffee.

TIPS

The baking time of the cake will depend on the power of your oven, to see that it is ready, it must be slightly golden on top. A tip so that you do not ruin the cake is to let it cool for 30 minutes, since being very humid it can become stuck to the cloth.

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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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