Creamy dessert with heavenly flavor :)
recipe,whipping cream (30-33% fat),Chocolate Liquer,Cream deserts
No. of servings
|Baking powder for gingerbread||5||g|
|Chocolate pudding - powder||100||g|
|Semi skimmed milk 1,5%||700||ml|
|Whipping cream (30-33% fat)||500||ml|
egg white 4 pcs
Beat the egg whites until they are foamy.
water 25 ml
Mix a little water into egg yolks ...
... flour mixed with baking powder ...
... and gently mix in egg whites foam.
Pour the dough into a baking tin (22,5x32,5 cm) greased with butter and floured.
Bake for 12 minutes at 180 °C.
Bring to boil half of the milk with sugar. Stir pudding powder with cocoa into the second half and pour it into the milk. Cook dense pudding and cool it in cold water to room temperature.
Mix beaten butter with pudding.
Turn the cake base over and prick with skewer thickly.
Once the cake has soaked up the liqueur, spread the pudding cream on top. Let it stiffen covered in the cold place (2-3 hours).
Whisk whipping cream with cream stabilizer and spread it evenly on the cream.
Sprinkle with cocoa powder, cut off the edges (not necessary) ...
... and cut into random shapes - large or small cubes, rectangles ...