Juicy dessert
ingredients
Piscuit yellow:
5 pcs eggs 7 tbsp fine granulated sugar 7 tbsp semi-coarse flour 2 tbsp water 2 KL baking powder
Piscuit pink:
5 pcs eggs 7 PL fine granulated sugar 7 PL semi-coarse flour 2 PL water 2 KL baking powder pcs red food colour
Filling white:
200 ml milk 25 g gustin fine cornstarch 100 g powdered sugar 250 g butter
Filling white:
900 ml strawberry juice 6 tbsp crystal sugar 2 packets Golden cob
You still need
250 g round biscuits (to put on top of the white filling) a little forest mix syrup (strawberry) 150 g dark chocolate icing(for the surface) white icing (for decorating)
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This dessert is also suitable for special occasions, I specifically baked it for my sister’s birthday.
1.
Yellow Biscuit: Beat the egg whites with a pinch of salt to a thick froth, then beat in the sugar, egg yolks, water and flour mixed with baking powder, one spoonful at a time. Bake on a baking sheet lined with baking paper. Size 30×40 cm. Temperature 180°C for 20 minutes, or as required. Let cool.
2.
Pink biscuit: beat the egg whites with a pinch of salt to a thick froth. Beat in the sugar, egg yolks, water and flour mixed with baking powder, one tablespoon at a time. Colour with red food colouring. Bake on a baking sheet lined with baking paper and let cool.
3.
White filling: cook the gustin with milk to a thick porridge, let cool. Beat the room temperature butter with the icing sugar and add the cooled porridge in batches. Beat until smooth. Reserve a little for spreading on the yellow sponge cake.
4.
Juice filling: 900 ml juice, 6 tbsp granulated sugar, Golden ears cook to a thick porridge and let it cool, stirring constantly.
5.
Place as follows: pink sponge cake, drizzle with syrup, can be Ovofit, spread white filling. Place the biscuits on top of the filling, gently dipping them in the syrup. Using a spoon, spoon the cooled but still liquid filling on top of the biscuits. Leave to set well. Then cover with yellow sponge cake. Press gently.
6.
Cover with the dark chocolate icing and allow to set. Decorate with white chocolate icing. Refrigerate, preferably until the next day. Cut with a hot knife to prevent the icing from breaking. The dessert is delicious, enjoy!