Excellent dessert with vanilla cream and whipped cream with mascarpone.
No. of servings
1 h. 10 min.
|baking powder for gingerbread||2||tsp||2||teaspoon|
|semi skimmed milk 1,5%||2.1||cup||½||litre|
|vanilla pudding - powder||1.5||oz||40||grams|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Preparation for the dough
We scramble the yolk with granulated sugar, add the oil, flour with the baking powder and finally we carefully blend in the whipped snow from the egg white. We divide the dough on two halfs. We blend in the cacao to the one half.
We alternately pour it out on the oiled and floured pan so that to we create marbling.
We bake it at 180-390°F (200°C) about 10 minutes. The baked dough sheet we tip off and let it become cold.
4. Preparation for the pudding cream
We pour off a little milk into a bowl (the rest we put to cook), we assort the pudding and vanilla sugar there. We pour off it to the boiling milk and we cook a thick mash.
We gradually mix in the chilled pudding in the softened butter, add sugar according to taste and we whisk the smooth cream.
6. Preparation for the whipped cream
We whisk the sour cream by electric beater until stiff. We scramble the mascarpone with sugar and we carefully mix in the whipped cream.
7. Stuffing and decorating
We apply the pudding cream on the dough sheet and we arrange it. We slice the cake on the cubes.
We decorately sprinkle the whipped cream on the pudding cream by confectionery bag according to our own fantasy. We let the cake solidify in the cold.