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Din aceste cantitati puteti face un chec mare, intr-o tava de cozonac sau puteti face 2 mai mici, :hearts::hearts::hearts: preferati. Tapetam tava cu hartie de copt, adaugam un strat de compozitia alba, apoi unul cu cacao, apoi alternam, pentru a obtine un efect de zebra. Puteti vedea in reteta video :hearts::hearts::hearts: fac totul.
Punem tavile la cuptor la o temperatura de 190-200 de grade Celsius, cuptorul este preincalzit. Coacerea dureaza in jur de 40 de minute, ca sa verificati daca sunt coapte, apasati putin cu mana deasupra, va veti da seama daca sunt coapte. Daca nu, puteti infige o scobitoare si vedeti daca este uscata sau nu.
Scoatem din tava, il lasam sa se racoreasca pe un gratar si le pudram cu zahar vanilat.
Punem albusurile la batut. Cand albusurile sunt bine batute adaugam si zaharul, apoi lasam sa se bata pana cand se dizolva zaharul complet si obtinem o spuma tare si lucioasa.
Peste galbenusuri adaugam o lingura de razatura de coaja de portocale, o lingura de pasta de vanilie, puteti folosi si zahar vanilat, amestecam foarte bine.
Peste galbenus adaugam untul topit sau uleiul, putin cate putin, in timp ce amestecam, la fel ca la maioneza. Adaugam si laptele apoi.
Amestecul de galbenus, lapte si unt il adaugam peste albusurile batute, amestecam totul folosind o spatula, cu miscari usoare, de jos in sus.
Impartim compozitia, lasam 2/3 alba, 1/3 o vom colora cu cacao. La compozitia alba folosim 180 de g de faina, la compozitia in care punem cacao vom folosi restul de 70 de g faina plus cacao. Cernem cacaoa si faina, apoi amestecam usor, de jos in sus.
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