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Mix the egg whites with a pinch of salt until they become foam.
Add the sugar spoon by spoon and mix until you get a strong and glossy meringue then add the yolks and vanilla.
Add the oil in a thin thread and mix until well incorporated.
Add the milk and mix lightly for a few more seconds.
Mix the flour with the baking powder and add it over the egg mixture, stirring just enough to incorporate the flour.
Wallpaper a guguluf form with butter and flour and bake it in the preheated oven for 45 minutes (toothpick test)
Leave the hood to cool then cut it into 3 horizontally.
Mix the pudding powder with the sugar, vanilla essence and hot milk.
Put the mixture on low heat, stirring constantly until it thickens.
Hydrate gelatin in 3-4 tablespoons of cold water for 5 minutes.
Melt the gelatin (be careful not to boil it) then add it over the cooled pudding and mix well.
Mix the whipped cream then add the cooled pudding and mix until you get a fine and fluffy cream.
Fill the hood with the cream obtained and let it cool until you prepare the icing.
Melt the chocolate with the butter and whipped cream on a steam bath then pour it lightly over the guguluf.
Decorate with colored candies / grated chocolate and leave to cool until the cream and chocolate harden.