Augsburg cream curd slices

1. 

all-purpose flour / plain flour 7 oz (200 g) • baking powder for gingerbread 0.5 pk • cocoa powder 0.75 oz (20 g) • powdered sugar 2.75 oz (75 g)

Put the above mentioned ingredients into a deep bowl.

2. 

unsalted butter 4.5 oz (125 g) • egg yolk 1 pc • water 1 tbsp

Mix and add softened butter, egg yolk and water. Knead a fine dough.

3. 

Divide the dough into two halves and let it rest in the fridge for half an hour.

4. 

egg white 3 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

5. 

egg yolk 2 pcs • powdered sugar 2.75 oz (75 g)

Whisk the egg yolks and sugar into foam.

6. 

corn starch 0.75 oz (20 g) • cream cheese 40% fat 8.75 oz (250 g)

Add the above mentioned ingredients.

7. 

Whip.

8. 

Gently fold egg whites foam into the mixture.

9. 

all-purpose flour / plain flour

Take the dough from the refrigerator. Roll one half in the baking sheet (18x27 cm). If it sticks to the rolling pin, sprinkle with flour.

10. 

Cut out a rectangle with the size of a baking sheet. Roll the other half on the paper. This will make it easier for us to handle the brittle dough and it will not tear during work.

11. 

Pour the cream curd filling on the dough in a baking sheet.

12. 

Transfer the dough on paper on the filling (paper up) ...

13. 

... and remove the paper.

14. 

Gently prick with a fork and bake at 670°F (355°C) F (355°F (180°C) C) for 25 minutes. Then cover the cake with foil, reduce the temperature and bake at 610°F (320°C) F (320°F (160°C) C) for 10 minutes. Let cool well.

15. 

whipping cream (30-33% fat) 6.75 tbsp (100 ml) • cooking chocolate 4.5 oz (125 g)

Heat the whipping cream in a cup (do not overheat). Add the broken chocolate and mix until it is completely dissolved. Pour the icing over the cake and spread.

16. 

Let the cake rest in the cold for 24 hours. Before consumption, cut into 16 smaller rectangles (the dessert is relatively sweet and filling, so we recommend cutting it into smaller portions) ...

17. 

... and you can serve.