Pudding-cream slices
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Stormy pudding waves in a sponge cake, with creamy foam :) The preparation of the dessert is simple and if you think eight servings are not enough, we recommend to double the dose and to use a baking sheet of larger size.
recipe,photo-recipe,vanilla pudding - powder,sour cream (fat 14-18%),whipping cream (30-33% fat),Cream deserts
Cream deserts
Categories
Cream deserts
Ingredients
Ingredients
| all-purpose flour / plain flour | 4.5 | oz | 125 | grams | |
| baking powder for gingerbread | 1 | tsp | 1 | teaspoon | |
| chicken egg | 3 | pcs | 3 | pieces | |
| cocoa powder | 1 | oz | 25 | grams | |
| cream stabilizer | 1 | pk | 1 | pack | |
| flour medium | - | ||||
| icing decorations - chocolate | - | ||||
| powdered sugar | 1.5 | oz | 40 | grams | |
| semi skimmed milk 1,5% | 2.1 | cup | 500 | milliliters | |
| sour cream (fat 14-18%) | 7 | oz | 200 | grams | |
| sugar granulated | 5 | oz | 140 | grams | |
| sunflower oil | 3.25 | tbsp | 50 | milliliters | |
| unsalted butter | - | ||||
| vanilla pudding - powder | 1.5 | oz | 40 | grams | |
| water | 3.25 | tbsp | 50 | milliliters | |
| whipping cream (30-33% fat) | ¾ | cup | 200 | milliliters |
Recipe
1.
semi skimmed milk 1,5% 2.1 cup (500 ml) • vanilla pudding - powder 1.5 oz (40 g) • sugar granulated 1.5 oz (40 g)
Cook the pudding from milk, pudding powder and sugar. Let it cool.
2.
chicken egg 3 pcs • sugar granulated 3.5 oz (100 g) • water 3.25 tbsp (50 ml) • sunflower oil 3.25 tbsp (50 ml)
Whip the eggs with sugar and mix in water and oil.
3.
all-purpose flour / plain flour 4.5 oz (125 g) • baking powder for gingerbread 1 tsp
Add flour with the baking powder and mix until smooth.
4.
unsalted butter • flour medium • cocoa powder 1 oz (25 g)
Pour half of the dough on a baking sheet (18x27cm) greased with butter and sprinkled with flour. Mix cocoa in the other half of dough.
5.
Pour the dark dough on the white.
6.
Pour pudding on a dark dough.
7.
Bake for 25 minutes at 180 °C.
8.
sour cream (fat 14-18%) 7 oz (200 g) • powdered sugar 1.5 oz (40 g)
Mix the cream with the sugar.
9.
whipping cream (30-33% fat) ¾ cup (200 ml) • cream stabilizer 1 pk
Whip whipping cream into firm peaks.
10.
Stir in the whipped cream.
11.
Spread the cream mixture to the cooled base.
12.
Spread and decorate. Let it cool in the cold for at least 2 hours.
13.
Take the cake out of the baking sheet.
14.
Cut the edges off...
15.
... and cut into slices.
Bon appetit!