CAKES OF CORNSTARCH

Cakes of Cornstarch and of Chocolate

It produces 24 cakes approximately

Of Cornstarch

250 g of fat

150 g of sugar

3 egg yolks

300 g of corn starch

200 g of flour 0000

½ teaspoonful of bicarbonate of sodium

2 dust teaspoonfuls to bake

Grating of 1 lemon

Of Chocolate

300 g of flour

60 g of chocolate for cup (3 you trumpet)

1 teaspoonful of bicarbonate of sodium

150 g of fat

100 g of impalpable sugar

3 egg yolks

Others:

Milk sweet confectioner

Grated dry coconut

Chocolate for bath

1. Of cornstarch: to beat in a bowl the butter (fat) together with the sugar and the lemon grating.

To add the egg yolks of to one and to mix

To sift in another receptacle the starch, the flour, the bicarbonate and the dust to bake. (Royal)

To incorporate to the previous preparation and to form a smooth mass.

To stretch of ½ cm cm of thickness dusting with the starch and to cut discs.

2. Of chocolate:

To mix the flour together with the grated chocolate, the bicarbonate and the sugar. To incorporate the egg yolks and the butter melted (fat).

To form a mass and to allow to rest during 10 minutes.

To stretch it of 3 mm of thickness and to cut it on discs.

3. To place the discs for both cakes in badges and to cook them in moderate stove until they begin to gild.

4. Once colds, to smear them with the milk sweet confectioner and to arm the cakes.

To happen for the grated coconut or to bathe in the chocolate.

Secretito: to bathe these cakes they will need a chocolate coverage, which it hardens on having cooled down.

Another option is to obtain a variety that hardens by means of the moderate one, more complicated enough process, that we will leave it for the experts.