Traditional recipes

Bohemian cake

Bohemian cake

I whipped the egg whites with the salt powder. I added the sugar in the rain and mixed until the sugar completely dissolved. I added water and yolks one at a time. I mixed the flour with the flour and sifted it, then I incorporated it in the egg composition, mixing lightly with a spoon from the bottom up.

I put the mixture in a tray (30x20) lined with baking paper and greased with a little oil, and I put the tray in the preheated oven, on low heat, about 40 minutes or until it passes the toothpick test.

In a saucepan I put the egg, sugar, ness and butter, and I put them on the fire, on a steam bath, stirring constantly until the sugar melted. I let the cream cool, stirring from time to time so as not to form a crust.

In a kettle I caramelized the 3 tablespoons of sugar, which I extinguished with cold water, leaving it on the fire until the sugar melted and the caramel syrup formed. I let it cool.

We cool the cooled countertop with the burnt sugar syrup, then we put the ness cream, and at the end the whipped cream and the chocolate flakes on top.