Christmas cuts
Last Updated on
ingredients
For the caramel milk
4 tbsp sugar 300 ml milk
For the dough
5 pcs egg 70 g sugar 1 packet DrOetker vanillin sugar 1 tbsp oil 60 g semi-coarse flour 1/2 packet DrOetker baking powder 2 tbsp cocoa powder
For the filling
2 packets Golden cob DrOetker à 40 g 600 ml milk 60 g sugar 200 g hazelnut cream e.g. Nutella 150 g softened butter 170 g biscuits e.g. Bebe
For decoration
2 packets DrOetker whipped cream powder 1 tbsp cocoa
progress
1.
To make the caramel milk, put the sugar in a saucepan and stir until the sugar melts (caramelizes). Add the milk and stir until the caramel is completely dissolved in the milk. Place in the refrigerator overnight.
2.
To make the pastry, beat the eggs with the sugar and vanillin sugar in a bowl with an electric hand beater on the highest setting until frothy. Add the oil and flour mixed with baking powder and cocoa powder and beat on the lowest setting until the eggs are foamy. Spread the batter on a greased and floured baking sheet. Place in preheated oven and bake. Electric oven: 180 °C Hot-air oven: 160 °C Gas oven: stage 3 Baking time: about 25 minutes. Let the casing cool down.
3.
To make the filling, cook the Golden Cob with 600 ml milk and sugar according to the instructions on the packet. Stir the hazelnut cream into the hot cream with a whisk and leave to cool, stirring occasionally. Beat the cooled custard with the butter using an electric hand beater on the highest setting. Spread half of the filling over the crust. Spread the biscuits over the filling and cover with the remaining filling.
4.
To decorate, in a taller bowl, beat caramel milk and whipping cream powder according to package directions until stiff. Carefully spread the whipped cream over the filling and decorate with a pastry comb or fork. Sprinkle with cocoa powder and refrigerate
5.
TIP: Dr.Oetker baking powder can be replaced with Dr.Oetker baking powder with wine stone
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