Popsicle cake
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351We are offering a recipe for favourite creamy dessert. Popsicle cake or popsicle squares? You will decide how many portions you want to serve :)
recipe,photo-recipe,walnuts,unsalted butter,unsalted butter,cooking chocolate,Cream deserts
Cream deserts
Ingredients
Ingredients
| all-purpose flour / plain flour | 3.25 | oz | 90 | grams | |
| baking powder for gingerbread | 1.5 | tsp | 1.5 | teaspoon | |
| coffee instant | 1 | tsp | 1 | teaspoon | |
| cooking chocolate | 5.25 | oz | 150 | grams | |
| egg white | 4 | pcs | 4 | pieces | |
| egg yolk | 4 | pcs | 4 | pieces | |
| flour medium | 2.75 | oz | 80 | grams | |
| flour medium | - | ||||
| margarine | 1 | oz | 30 | grams | |
| meal | 3.5 | oz | 100 | grams | |
| powdered sugar | 7 | oz | 200 | grams | |
| semi skimmed milk 1,5% | 3.2 | cup | 750 | milliliters | |
| sugar granulated | 1 | oz | 30 | grams | |
| unsalted butter | - | ||||
| unsalted butter | 8.75 | oz | 250 | grams | |
| walnuts | 3.5 | oz | 100 | grams | |
| water | 3.25 | tbsp | 50 | milliliters |
Recipe
1.
water 3.25 tbsp (50 ml) • coffee instant 1 tsp
Pour hot water over the coffee and allow it to cool.
3.
flour medium 2.75 oz (80 g) • meal 3.5 oz (100 g) • baking powder for gingerbread 1.5 tsp
Mix flours with baking powder.
5.
egg yolk 4 pcs • powdered sugar 3.5 oz (100 g)
Beat egg yolks with sugar and stir cold coffee in.
6.
Mix walnuts in,...
7.
...prepared flours...
8.
...and egg whites foam.
9.
unsalted butter • flour medium
Pour the dough into the baking tin (25 x 30 cm) greased with butter and floured. Bake in preheated oven at 355°F (180°C) for 15 minutes.
10.
semi skimmed milk 1,5% 3.2 cup (750 ml) • sugar granulated 1 oz (30 g) • all-purpose flour / plain flour 3.25 oz (90 g)
Mix flour and sugar with milk, cook dense gruel. Allow it to cool.
11.
unsalted butter 8.75 oz (250 g) • powdered sugar 3.5 oz (100 g)
Beat butter with sugar. Mix gruel in.
12.
Evenly spread the smooth cream over the cake base. Let it stiffen in the refrigerator.
13.
cooking chocolate 5.25 oz (150 g) • margarine 1 oz (30 g)
Melt chocolate with hardened fat over a hot water bath.
14.
Spread chocolate topping on top of the stiff cream.
15.
Cut before serving. If the chocolate topping is too stiff, cut it with a sharp knife dipped into warm water. When you take the knife out of the water, wipe it dry and gently score the topping. Once the topping becomes stiff again, finish cutting of the cake.
16.
Dessert is delicious when fully cooled.
Bon appetit!
