Lick your Fingers dessert

1. 

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.

6. 

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.

8. 

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.