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 :).
recipe,egg liquer,egg liquer,Cream deserts
No. of servings
|baking powder for gingerbread||1||teaspoon|
|semi skimmed milk 1,5%||500|
|sour cream (fat 14-18%)||150|
|vanilla pudding - powder||80|
|whipping cream (30-33% fat)||250|
1. Cake base
Beat egg yolks with sugar. Blend in water and flour mixed with baking powder.
egg white 4 ks
Beat egg whites into stiff foam and blend into the pastry.
Pour the pastry in the form - small baking pan (25x25 cm) with parchment paper in.
Bake in preheated oven 12 minutes at 355°F (180°C). Let it cool.
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
Mix up sugar and pudding powder in milk. Cook dense pudding and let it cool down to room temperature.
egg liquer 150 ml
Blend in egg-nog...
unsalted butter 7 oz (200 g)
... and butter. Stir cream until smooth.
Spread cream over the cake base. Let dessert thus prepared stiffen in the cold place for half an hour.
10. Whipped cream custard
Beat whipping-cream with stabilizer until stiff. Blend in sugar and sour cream.
Spread whipped cream custard over the pudding cream. Let it stiffen in the cold place for 2 hours.
Then cut dessert into squares and decorate with melted chocolate. Refrigerate until serving.
Before serving gently separate joined chocolate decoration.