"Great" ... yum-yum... "great" ... yum-yum.." really great.. - comment from the sweet tooth
recipe,photo-recipe,ground poppy seeds,rum,rum,Cream deserts,
No. of servings
|butterscotch pudding - powder||1||oz||30||grams|
|ground poppy seeds||4.5||oz||125||grams|
|semi skimmed milk 1,5%||1.7||cup||400||milliliters|
unsalted butter 4.5 oz (125 g) • egg yolk 2 pcs • powdered sugar 3.5 oz (100 g) • ground poppy seeds 4.5 oz (125 g) • cocoa powder 1 tsp • meal 4.5 oz (125 g) • bicarbonate 1 tsp • semi skimmed milk 1,5% 1.1 cup (250 ml)
Butter, yolks, sugar - mix together. Add ground poppy, cocoa, flour and baking powder. Pour milk and mix all together again.
egg white 2 pcs
Beat egg whites until stiff like snow and add lightly to the dough.
Greased and floured smaller baking sheet (30x40 cm). Add prepared corpus and spread on equally. Bake in heated oven at 180-375°F (190°C) , 20 minutes.
4. Cream filling
sugar granulated 1.75 oz (50 g)
Cook sugar to caramel in a pot.
water 6.75 tbsp (100 ml)
Add water and mix until caramel is melted.
Mix pudding in a milk, add water to caramel and cook thick pudding. Let it cool.
rum 3.25 tbsp (50 ml)
Add pudding and rum to the butter. Mix until you get smooth creamy filling.
Cook syrup from the sugar and water. Take from the cooker and pour rum in.
Sponge the corpus with syrup. We can pour it equally to the corpus, although it is better when you use kitchen brush.
Spread the filling to the dough.
Melt chocolate and sprinkle to the top of filling. Leave in the fridge for a few hours until it is stiffed.