Pudding and cream cake
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ingredients
7 pcs eggs 7 tbsp cane sugar 100 g ground nuts 1/2 packet baking powder
Chocolate filling
125 ml whipped cream 200 g dark chocolate
pudding filling
1 litre milk 2 pcs golden cob 2 tbsp cane sugar 1 pcs vanilla sugar 250 ml sour cream
cream filling
250 g Mascarpone 250 ml whipped cream 1 tbsp icing sugar 1 tsp vanilla essence
progress
The perfect accompaniment to your coffee:
1.
Beat the egg whites with half of the sugar until stiff. Beat the egg yolks with the remaining sugar. Lightly combine both mixtures with the nuts mixed with baking powder. Bake on a baking sheet lined with baking paper at 190°C for about 30 minutes, or depending on your oven experience. After baking, remove the paper and let the casing cool.
2.
Melt the chocolate in the cream over steam, stir thoroughly and spread over the cooled cake.
3.
Cook the custard from the milk, golden cob and sugar. Stir the cream into the hot pudding and allow to cool, stirring occasionally. Spread over the chocolate filling and chill in the refrigerator.
4.
Beat the whipping cream with the sugar until stiff, stir the mascarpone into the vanilla essence, combine the two masses until smooth and spread over the custard filling. You can add more whipped cream, omit the mascarpone ….. Leave to sit in the fridge for at least an hour
5.
On top you can add grated chocolate, coconut or anything to taste. Enjoy 😀
