Fantastic dessert that will disappear from baking tin in few seconds. It will delight not only your expected visitors, colleagues at work, but mostly sweet tooth of all of us. But watch your fingers!
recipe,photo-recipe,egg yolk,vanilla pudding - powder,currant jam,chocolate,Cream deserts
No. of servings
|baking powder for gingerbread||2||tsp||2||teaspoon|
|semi skimmed milk 1,5%||3.2||cup||750||milliliters|
|vanilla pudding - powder||2.75||oz||80||grams|
2. Beat egg whites into foam
Beat egg whites into foam, add sugar in.
3. Dough preparation
Pour beaten egg yolks into a bowl, slowly add flour, water, cocoa powder, baking powder and at the end gently incorporate beaten egg whites foam. Pour the dough into greased and floured baking tin. Bake at 355°F (180°C) approx. 20 minutes.
4. Filling preparation
Prepare the filling by making pudding and adding egg yolks in during the cooking. To avoid lumps, gently stir the pudding while cooking.
5. Beat butter with sugar
Add butter beaten with sugar into the cooked and cool pudding.
Stir the pudding filling well so that the mixture is smooth with no lumps.
7. Foam layer
Top of the dessert is made of foam from egg whites with sugar beaten over the steam.
Once we have all the layers of dessert prepared, we can start to arrange them. Spread currant jam on the cake base, then spread the filling and at the end cover it with egg whites foam. Grate chocolate on top of the foam layer, cool it and serve.