Liqueur squares
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252Delicious 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 :).
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Cream deserts
Categories
Cream deserts ›Ingredients
Ingredients
| baking powder for gingerbread | 1 4 | tsp kcal | 1 | teaspoon | |
| chocolate | 0 ?? | kcal | 0 | ||
| cream stabilizer | 0.25 35 | oz kcal | 10 | grams | |
| egg liquer | 1.1 575 | cup kcal | 250 | milliliters | |
| egg white | 4 68 | pcs kcal | 4 | pieces | |
| egg yolk | 4 228 | pcs kcal | 4 | pieces | |
| flour medium | 3.5 356 | oz kcal | 100 | grams | |
| powdered sugar | 5 544 | oz kcal | 140 | grams | |
| semi skimmed milk 1,5% | 2.1 240 | cup kcal | 500 | milliliters | |
| sour cream (fat 14-18%) | 5.25 240 | oz kcal | 150 | grams | |
| sugar granulated | 1.75 201 | oz kcal | 50 | grams | |
| unsalted butter | 7 1468 | oz kcal | 200 | grams | |
| vanilla pudding - powder | 2.75 284 | oz kcal | 80 | grams | |
| water | 4 0 | tbsp kcal | 4 | tablespoon | |
| whipping cream (30-33% fat) | 1.1 778 | cup kcal | 250 | milliliters |
Recipe
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.
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.
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.
Then cut dessert into squares and decorate with melted chocolate. Refrigerate until serving.
13.
Before serving gently separate joined chocolate decoration.
Bon appetit!
