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Liqueur squares

     

Delicious cream dessert. From my own experience presented 16 squares may not be enough :), we recommend to double the amount and bake 32, just in case :).

Cook

No. of servings

16

Ready in

60 min.

Difficulty

high

 

Categories:   

 

1. Cake base

egg yolk 4 ks  powdered sugar 3.5 oz (100 g)  water 4 PL  flour medium 3.5 oz (100 g)  baking powder for gingerbread 1 ČL

Beat egg yolks with sugar. Blend in water and flour mixed with baking powder.

Cake base

2. 

egg white 4 ks

Beat egg whites into stiff foam and blend into the pastry.

3. 

Pour the pastry in the form - small baking pan (25x25 cm) with parchment paper in.

4. 

Bake in preheated oven 12 minutes at 355°F (180°C). Let it cool.

5. 

egg liquer 100 ml

Remove paper and turn the pastry upside down on the plate. Sprinkle egg-nog on cake base.

6. Pudding with liqueur cream

semi skimmed milk 1,5% 500 ml  sugar granulated 1.75 oz (50 g)  vanilla pudding - powder 2.75 oz (80 g)

Mix up sugar and pudding powder in milk. Cook dense pudding and let it cool down to room temperature.

Pudding with liqueur cream

7. 

egg liquer 150 ml

Blend in egg-nog...

8. 

unsalted butter 7 oz (200 g)

... and butter. Stir cream until smooth.

9. 

Spread cream over the cake base. Let dessert thus prepared stiffen in the cold place for half an hour.

10. Whipped cream custard

whipping cream (30-33% fat) 250 ml  cream stabilizer 0.25 oz (10 g)  powdered sugar 1.5 oz (40 g)  sour cream (fat 14-18%) 5.25 oz (150 g)

Beat whipping-cream with stabilizer until stiff. Blend in sugar and sour cream.

Whipped cream custard

11. 

Spread whipped cream custard over the pudding cream. Let it stiffen in the cold place for 2 hours.

12. 

chocolate

Then cut dessert into squares and decorate with melted chocolate. Refrigerate until serving.

13. 

Before serving gently separate joined chocolate decoration.

Bon appetit!

 

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