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Yamilette

Yamilette González

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Recipe of Rompope Pump
Yamilette

Yamilette González

Recipe of Rompope Pump
Yamilette

Yamilette González

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Rompope Pump

290 minutes
Baja
12 servings
1
Are you looking for cold dessert recipes? Then you have to prepare this Rompope Pump, a dessert that is very easy to cook 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 Pump, we use perfect caramelized walnut to give a crispy touch to the fluffy cake. Did you like this recipe for eggnog? What would you add?
Learn more about Yamilette González

Ingredients

  • 12 pieces of egg white
  • 1/2 Cup of sugar
  • 12 pieces of yolk
  • 1/2 Cup of sugar
  • 2 spoonfuls of Orange zest
  • 1 1/2 cups of flour
  • 1/4 of Cup of Butter melted
  • enough of Vegetable coloring
  • enough of powder sugar
  • 1 Cup of mascarpone cheese for the filling
  • 1/2 Cup of cream to beat for the rompope mousse
  • 1/4 of Cup of powder sugar for the filling
  • 1 1/2 cups of cream to beat for the rompope mousse
  • 2 packages of cream cheese for the rompope mousse
  • 1 Cup of rompope for the mousse
  • 1 Cup of condensed milk for the mousse
  • 14 grams of grenetina for the mousse, hydrated and melted
  • 2 cups of Strawberry washed and disinfected, cut in half
  • 1/2 Cup of caramelized walnut for the roll (finely chopped)
  • enough of whipped cream to decorate

    Preparation

    Preheat the oven to 180 ° C
    Beat the 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 sponge.
    Add the whites to the yolks in an enveloping way and mix until completely integrated. Incorporates 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 in oven trays with waxed paper, spread well and bake 10 minutes.
    Sprinkle icing sugar on two clean cloths, place hot biscuits and roll up. Let cool and reserve.
    For the filling, beat the mascarpone cheese with the whipping cream and the icing sugar. Reservation.
    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 grenetine in the form of thread.
    Cover the walls of a glass bowl with non-stick plastic. Arrange the sponge rolls alternating colors. Stuffed with rompope mousse, strawberries and caramelized walnuts.
    Refrigerate the pump until the mousse is firm. Unmold and decorate with whipped cream.

    PRESENTATION

    On an extended plate accompanied by a cup of coffee.

    TIPS

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

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    651
    kcal
    33%
    Carbohydrates
    75.9
    g
    25%
    Proteins
    10.9
    g
    22%
    Lipids
    38.2
    g
    59%
    Fiber
    4.8
    g
    9.6%
    Sugar
    48.3
    g
    54%
    Cholesterol
    114
    mg
    38%
    Esha
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