4 squares 1 ounce of sweet chocolate from Germany
Butter at room temperature 1 measuring cup Ezoic
2 cups of granulated sugar
4 egg yolks
Vanilla flavoring extracted from vanilla beans. 1 small spoon
1 cup of sour milk
Flour used for making cakes. 2 and a half cups
Sodium bicarbonate 1 small spoon
Sal. 1/2 cucharadita
4 egg whites
1 cup of granulated sugar
Milk that has had some of its water content removed. 1 unit of measurement equal to 8 fluid ounces.
Mantequilla 1/2 cup
3 egg yolks, whisked
Coconut pieces. 1 cup and 1/3 cup
Pecans cut into small pieces. 1 measuring cup
1 teaspoon of vanilla extract
Simplify the text below. Paraphrase the text below. Simplify complex vocabulary. Make the text more readable. Do not change or add meaning. Do not change direct quotations. Do not translate foreign words. Do not remove 1/2 teaspoon
1 square 1 ounce of chocolate that is not too sweet
Directions
Heat the oven to 350°F (175°C) and prepare three 9-inch round pans by greasing and flouring them.
Mix 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt together and leave it aside.
In a small pot, warm up 1/2 cup of water and 4 ounces of German sweet chocolate until it melts. Take it off the heat and allow it to cool down.
In a big bowl, mix 1 cup of soft butter and 2 cups of white sugar until it becomes light and fluffy.
Mix the 4 egg yolks one by one, then add the melted chocolate mixture and 1 teaspoon of vanilla extract.
Mix the flour mixture with 1 cup of buttermilk, alternating between the two, and mix until just combined.
In another big glass or metal bowl, whisk 4 egg whites until they form stiff peaks.
Mix one-third of the beaten egg whites into the batter, then gently mix in the rest until well combined.
Divide the batter equally into the three 9-inch pans.
Put the cake in the oven that has been heated beforehand and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool for 10 minutes in the pan, then place it on a wire rack.
For the stuffing:
In a pot, mix together 1 cup of sugar, 1 cup of evaporated milk, 1/2 cup of butter, and 3 egg yolks that have been beaten.
Cook slowly while stirring continuously until it thickens.
Take the mixture off the heat and mix in 1 1/3 cups of shredded coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract.
Let it cool until it thickens enough to be spread.
Put the filling between the cake layers and on top of the cake.
In a small pot, melt 1/2 teaspoon of fat and 1 piece of dark chocolate. Mix until there are no lumps, then pour the mixture over the edges of the cake.
