Dessert with an instant cocoa drink corpus and thick instant cocoa drink cream, decorated with egg white foam.
recipe,photo-recipe,cocoa instant,egg white,Cream deserts
No. of servings
|all-purpose flour / plain flour||10||oz||280||grams|
|baking powder for gingerbread||0.25||oz||8||grams|
|semi skimmed milk 1,5%||2.2||cup||520||milliliters|
|vanilla pudding - powder||1.5||oz||40||grams|
1. Preparation for the dough
chicken egg 4 pcs • vanilla sugar 0.25 oz (10 g) • sugar granulated 6.25 oz (180 g) • sunflower oil 5.25 tbsp (80 ml) • semi skimmed milk 1,5% ½ cup (120 ml) • all-purpose flour / plain flour 10 oz (280 g) • baking powder for gingerbread 0.25 oz (8 g) • cocoa instant 5 tbsp
We divide the yolks from the egg whites. To the yolks we add vanilla and granulated sugar, oil, milk and flour mixed with the baking powder, instant cocoa drink and we scramble it together. Finally, we add extra whipped snow from the egg whites and we mix it up carefully.
We pour off the dough on the oiled and floured pan, we bake it about 20 minutes.
apricot jam 7 oz (200 g)
We let the baked plate become cold for the moment and we smear it with more sourrish jam.
4. Preparation for the cream
We pour off the 1/4 of the milk extra to the bowl, and the rest we put to cook. To the separate 1/4 of the milk we mix in the pudding, yolks, we scramble it duly, add it to the boiling milk and we cook the thick pudding. We let the pudding become cold. After that we mix in the softened butter with sugar and instant cocoa drink. We whisk the smooth cream.
We evenly spread the cream on the baked plate.
6. Preparation for the egg white foam.
We whisk the egg whites with sugar over the steam until stiff.
We sprinkle the egg white foam on the surface of the pie by decoration.
We sprinkle it by chocolate chippings.