Christmas snow wheels
Last Updated on
ingredients
300 mg plain flour extra special 200 g palmarin 100 g powdered sugar 1/2 pk baking powder 1 pk vanilla sugar 1 pk egg pk grated lemon peel
White mousse
4 pcs egg whites 360 g granulated sugar pcs water 1 pinch salt pcs jam pcs rum or flavouring to dilute
progress
Linecake rounds decorated with whipped egg white mousse and jam filling flavoured with rum.
1.
Prepare the dough.
Roll out the chilled, rested dough on a floured board to about 3 mm, cut out rounds, place on a baking sheet lined with baking paper, bake in a preheated oven at 180°C until golden brown (about 10 minutes), let cool.
3.
Prepare the egg white foam: put 240 g of granulated sugar in a saucepan, cover with water, just enough to cover the sugar, about 100-120 ml, when the water starts to boil, reduce the heat to low and cook until the sugar is dissolved, do not stir!, Beat 4 egg whites with a pinch of salt until thick, whisk in 120g of sugar a tablespoon at a time, and add the boiled syrup a little at a time, whisk for 3-5 minutes until nicely thickened.
Leave the baked scones on the baking sheet and using a pastry bag, decorate the scones with the egg white foam.
5.
Place the scones back in the oven preheated to 50°C and bake-dry for about 45 minutes.
6.
Mix the jam with the rum or flavouring and, once the baked scones have cooled, carefully spoon the prepared jam into the centre of each wreath.
