Bratislava cuts

ingredients

Cesto for 2 shells

8 pcs larger egg 8 tbsp granulated sugar 8 tbsp semi-coarse flour 1 packet baking powder 1 pinch salt

Filling

3 tbsp caster sugar 3 tbsp egg yolks 200 ml milk 250 g butter (hera) 1 packet custard powder or golden cob

Syrup

100 g crystal. sugar 100 ml cold water 1/2 dl rum (optional)

Surplus

200 g milk or dark chocolate cera if desired currant jam to spread on the crust

Surplus

200 g milk or dark chocolate cera if desiredh2 class=”title-red”>progress

Fantastic cuts, popular in confectioneries, which are not missing at weddings, celebrations but also suitable for the upcoming holidays.

1.

Corpuses. Beat the egg whites until semi-stiff, add a pinch of salt and gradually beat in the egg yolks one at a time, beat in the sugar until foamy. Add the flour and baking powder a little at a time. Line a 28x40cm baking tray with baking paper and spread the prepared batter evenly. Preheat the oven to 200 degrees and bake for 12-15 minutes until golden. Bake 2 shells in this way and leave to cool after baking. Then trim both sides and remove the skin from the top.

2.

Filling: beat the egg yolks, icing sugar over steam until thick. Stir the golden cob in the milk and cook a thick pudding into which stir in the egg yolk mixture. Cool, stirring occasionally. Beat the butter until smooth and combine with the pudding.

3.

Syrup: boil the water and sugar in the cooled syrup add the rum, but it does not need to be.

4.

Pour a little of the filling over the syrup. On a water bath, prepare the chocolate glaze see below, photo.

5.

Pour half of the chocolate glaze over the prepared cake and put it in the fridge to set.

6.

Use a baking sheet to flip the solidified cake over and spread the chocolate icing down with the jam.

7.

Place the second cake over the top, pressing lightly with a spoon and drizzle the syrup all over. Spread the filling evenly over the top smooth place in the fridge to set.

8.

Pour the remaining chocolate glaze over the cake and place in the fridge to set. Once set, cut into slices, decorate as desired.