Lick your Fingers dessert
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5511Fantastic dessert that will disappear from baking tin in few seconds. It will delight not only your expected visitors, colleagues at work, but mostly sweet tooth of all of us. But watch your fingers!
recipe,photo-recipe,egg yolk,vanilla pudding - powder,currant jam,chocolate,Cream deserts
Cream deserts
Categories
Cream deserts ›Ingredients
Ingredients
| baking powder for gingerbread | 2 8 | tsp kcal | 2 | teaspoon | |
| chocolate | 1 154 | oz kcal | 30 | grams | |
| cocoa powder | 4 123 | tbsp kcal | 4 | tablespoon | |
| currant jam | 5.25 285 | oz kcal | 150 | grams | |
| egg white | 10 169 | pcs kcal | 10 | pieces | |
| egg yolk | 10 570 | pcs kcal | 10 | pieces | |
| flour medium | 5.25 534 | oz kcal | 150 | grams | |
| powdered sugar | 12.25 1358 | oz kcal | 350 | grams | |
| semi skimmed milk 1,5% | 3.2 360 | cup kcal | 750 | milliliters | |
| sugar granulated | 7 804 | oz kcal | 200 | grams | |
| unsalted butter | 8.75 1835 | oz kcal | 250 | grams | |
| vanilla pudding - powder | 2.75 284 | oz kcal | 80 | grams | |
| vanilla sugar | 0.75 73 | oz kcal | 20 | grams | |
| water | 5 0 | tbsp kcal | 5 | tablespoon |
Recipe
2. Beat egg whites into foam
egg white 5 pcs • powdered sugar 1.75 oz (50 g)
Beat egg whites into foam, add sugar in.
3. Dough preparation
flour medium 5.25 oz (150 g) • cocoa powder 4 tbsp • water 5 tbsp • baking powder for gingerbread 2 tsp
Pour beaten egg yolks into a bowl, slowly add flour, water, cocoa powder, baking powder and at the end gently incorporate beaten egg whites foam. Pour the dough into greased and floured baking tin. Bake at 355°F (180°C) approx. 20 minutes.
4. Filling preparation
semi skimmed milk 1,5% 3.2 cup (750 ml) • vanilla pudding - powder 2.75 oz (80 g) • egg yolk 5 pcs
Prepare the filling by making pudding and adding egg yolks in during the cooking. To avoid lumps, gently stir the pudding while cooking.
5. Beat butter with sugar
unsalted butter 8.75 oz (250 g) • vanilla sugar 0.75 oz (20 g) • powdered sugar 7 oz (200 g)
Add butter beaten with sugar into the cooked and cool pudding.
6.
Stir the pudding filling well so that the mixture is smooth with no lumps.
7. Foam layer
sugar granulated 7 oz (200 g) • egg white 5 pcs
Top of the dessert is made of foam from egg whites with sugar beaten over the steam.
8.
currant jam 5.25 oz (150 g) • chocolate 1 oz (30 g)
Once we have all the layers of dessert prepared, we can start to arrange them. Spread currant jam on the cake base, then spread the filling and at the end cover it with egg whites foam. Grate chocolate on top of the foam layer, cool it and serve.
Bon appetit!
