Delicate fruit dessert recipe

Number of servings

Number of servings: not specified For the shell 3 pieces of eggs 100 g of icing sugar 150 g of plain flour baking powder 1/4 teaspoon fat For the cream 2 dl of milk 4 tbsp vanilla pudding 180 g of flour 180 g of icing sugar 2 tablespoons of cocoa For the filling decoration 1 packet of whipped cream 5 pcs. 1 packet of whipped cream stiffener 1 tbsp chocolate chips 1 tbsp chocolate rice

Recipe preparation steps

1 Grease and flour the cake tin. Whisk the egg yolks with half the sugar, gradually add 3-4 tablespoons of boiling water and whisk until thick. Whisk the egg whites with the snow, add the remaining sugar and whisk until stiff. Add the snow and flour alternately to the foamed egg yolks and finally add the baking powder mixed with 2 tablespoons flour. Pour the batter into the tin and place in a preheated oven (electric oven 200 degrees C/gas mark 3) and bake for 8 minutes, then reduce the temperature and finish baking (use oven mitts to check that the batter is cooked). Cook the pudding according to the amount of water indicated on the packaging and leave to cool. Whisk the softened butter with the sifted sugar until smooth, gradually add the lukewarm pudding and fold in the cake. Stir the cocoa powder into the cream. Cut the cooled cake lengthwise.