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Desert crooked Anca

Desert crooked Anca


Wash the fruit and dry on a paper towel.

For the top: whisk the egg whites with the mixer with a pinch of salt and when the meringue hardens slightly, add the sugar, then the yolks, baking powder, flour and walnuts. Pour the composition into a tall round pan, prepared with baking sheet and bake for about 30 minutes or until lightly browned.

For the syrup: cook the syrup in water and sugar over low heat, simmering for about 5 minutes, then remove from the heat and add rum essence to taste.

For the coffee cream: beat the mascarpone cream together with the liquid cream until it becomes creamy. Then add the sugar, bourbon vanilla sugar, coffee and ness and mix a little more.

For assembly and decoration: after the countertop and syrup have cooled, cut the countertop into three parts and syrup. Spread a third of the cream over the base of the cake, sprinkle the raspberries, then the second sheet of cake, the second third of the cream, now sprinkle the blueberries and put the lid on. Dress in the remaining cream, garnish with whipped cream, flowers and leaves of wafer, blueberries and raspberries. Leave to cool until serving.


Gates: 15

Cooking time: 30min

Preparation time: approx. 1h 30min


Good appetite!


If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2018/06/tort-anca.html


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