Dessert ZITKA
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ingredients
Cesto
1 pk whole egg 1 pk egg yolk 2 tbsp cocoa 200 g plain flour 150 g butter 100 g of powdered sugar 1/2 packet baking powder
Filling
1/2 litre milk 4 tbsp coarse flour 1 packet Golden cob 40 g Dr.Oetker 200 g powdered sugar 2 pk egg yolk 200 g butter rum 1 packet vanilla sugar biscuits
dough
We have always had this dessert only for special occasions – birthdays, Christmas or Easter. The recipe is from my grandmother, who is no longer with us, and she wrote it down in an old cookbook published before the Second World War. She only ever wrote down the list of ingredients, a progression she knew by heart. It’s a dessert she learned to bake when she used to help bake at weddings.
1.
Dough. Roll out each part thinly and bake on a baking sheet lined with parchment paper at 180 degrees for about 9 minutes. Prick the dough with a fork before putting it in the oven to prevent it from curling.
2.
Filling. Leave to cool. Meanwhile, beat the butter and sugar until foamy. Add rum to taste. Once cooled, combine the pudding and butter and mix well
3.
Spread the bottom sheet of pastry with the filling, arrange the biscuits, spread the filling again and attach the top sheet of pastry. Leave to soften. Sprinkle the surface of the cake with vanilla sugar or drizzle with chocolate icing.
4.
Slice and serve.
