Lick your Fingers dessert

Lick your Fingers dessert

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

Cream deserts


No. of servings


Ready in

60 min.




Cream deserts  




baking powder for gingerbread2tsp2teaspoon
cocoa powder4tbsp4tablespoon
currant jam5.25oz150grams
egg white10pcs10pieces
egg yolk10pcs10pieces
flour medium5.25oz150grams
powdered sugar12.25oz350grams
semi skimmed milk 1,5%3.2cup750milliliters
sugar granulated7oz200grams
unsalted butter8.75oz250grams
vanilla pudding - powder2.75oz80grams
vanilla sugar0.75oz20grams




egg yolk 5 pcs  powdered sugar 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

2. Beat egg whites into foam

egg white 5 pcs  powdered sugar 1.75 oz (50 g)

Beat egg whites into foam, add sugar in.

3. Dough preparation

flour medium 5.25 oz (150 g)  cocoa powder 4 tbsp  water 5 tbsp  baking powder for gingerbread 2 tsp

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

semi skimmed milk 1,5% 3.2 cup (750 ml)  vanilla pudding - powder 2.75 oz (80 g)  egg yolk 5 pcs

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

unsalted butter 8.75 oz (250 g)  vanilla sugar 0.75 oz (20 g)  powdered sugar 7 oz (200 g)

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

sugar granulated 7 oz (200 g)  egg white 5 pcs

Top of the dessert is made of foam from egg whites with sugar beaten over the steam.


currant jam 5.25 oz (150 g)  chocolate 1 oz (30 g)

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.

Bon appetit!

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