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Augsburg cream curd slices

Augsburg cream curd slices

    

Augsburg slices are a tasty dessert of all cake lovers. Tasty cream curd filling in a crispy butter dough, all topped with chocolate icing = a guarantee of quality delicacies :) Double the ingredients for a large baking sheet!

Cook

No. of servings

16

Ready in

1 h. 10 min.

Difficulty

high

 

Categories:  Cream deserts  

 

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.

Bon appetit!

all-purpose flour / plain flour7oz200grams
all-purpose flour / plain flour-
baking powder for gingerbread0.5pk½pack
cocoa powder0.75oz20grams
cooking chocolate4.5oz125grams
corn starch0.75oz20grams
cream cheese 40% fat8.75oz250grams
egg white3pcs3pieces
egg yolk3pcs3pieces
powdered sugar5.25oz150grams
salt1pinch1pinch
unsalted butter4.5oz125grams
water1tbsp1tablespoon
whipping cream (30-33% fat)6.75tbsp100milliliters

 

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