yumecipe.com

Sponge Biscuit Cake

    

Cook

No. of servings

12

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

Cream powder - vanilla2oz60grams
black coffee6.75tbsp100milliliters
gelatin1.75oz50grams
long biscuits (ladyfingers)7oz200grams
powdered sugar3.5oz100grams
rum2tbsp30milliliters
semi skimmed milk 1,5%3.4cup800milliliters
sugar granulated2tbsp2tablespoon
unsalted butter2oz60grams
vanilla sugar0.5oz12grams
whipping cream (30-33% fat)1.1cup250milliliters

1. 

semi skimmed milk 1,5% 3.4 cup (800 ml)  Cream powder - vanilla 2 oz (60 g)  sugar granulated 2 tbsp

Cook custard from milk, custard powder and sugar.

2. 

unsalted butter 2 oz (60 g)  powdered sugar 3.5 oz (100 g)

In a bowl whisk the butter with sugar, add into the cooled custard. With hand mixer whisk it.

3. 

whipping cream (30-33% fat) 1.1 cup (250 ml)  vanilla sugar 0.5 oz (12 g)

Add double cream whipped with vanilla sugar into the custard.

4. 

gelatin 1.75 oz (50 g)

Finally add the gelatin, prepared according to the package instructions, into the cream.

5. 

long biscuits (ladyfingers) 7 oz (200 g)  black coffee 6.75 tbsp (100 ml)  rum 2 tbsp (30 ml)

Cook strong coffee, blend with rum (according to taste). With the syringe fill long confectionery sponge biscuits with the coffee. If you do not have the syringe, dip the biscuits simply in the coffee with rum.

6. 

Cover the saddle of venison baking pan with clingfilm and pour the cream over the bottom. Place the layer of soaked biscuits and so layer until the form is full of this delicacy.

Bon appetit!

 

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