Liqueur squares

1. Cake base

egg yolk 4 pcs • powdered sugar 3.5 oz (100 g) • water 4 tbsp • flour medium 3.5 oz (100 g) • baking powder for gingerbread 1 tsp

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

2. 

egg white 4 pcs

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 6.75 tbsp (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% 2.1 cup (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.

7. 

egg liquer 10 tbsp (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) 1.1 cup (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.

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.