Pastel De Chocolate Blanco Del Castillo

Name: Pastel De Chocolate Blanco Del Castillo
Yield: 12.0
Ingredients: For The Batter; 10.0 Egg Yolks; 1.5 cup Sugar; 1.25 cup Melted Butter; 2.0 cup Pecans; 2.0 cup Raw Almonds; 0.3333 cup Flour; 0.25 To Almond Extract; 0.75 teaspoon Vanilla Extract; 10.0 Egg Whites For The Syrup; 1.5 cup Water; 0.75 cup Sugar; 0.75 cup Kirsch Or Rum For The Frosting; 8.0 Egg Yolks; 1.6667 cup Sugar; 0.6667 cup Water; 2.25 cup Butter; 9.0 ounce White Chocolate; 0.25 teaspoon Almond Extract; 0.5 cup Kirsch For The Garnish; 11.0 ounce White Chocolate

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🍽 Per 12.0

Ingredienti

For The Batter
10.0 Egg Yolks
1.5 cup Sugar
1.25 cup Melted Butter

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Preparazione (anteprima)

1
Preheat oven to 350F degrees. Grease and flour two 9-inch round cake
2
pans.

Prepare the batter: Beat egg yolks until foamy and lemon colored.

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