Walnut-vanilla slices
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ingredients
3 pk egg 180 g granulated sugar 1 pk vanilla sugar 125 g butter 100 g nuts (ground) 100 g semi-coarse flour 1/2 packet baking powder 6 tbsp lukewarm milk
Vanilla cream
500 ml milk 2 packets vanilla pudding 2 packets vanilla sugar 200 g granulated sugar 250 g butter
chocolate icing
150 g dark chocolate 1/2 crucible whipping cream 20 g vegetable fat (Cera)
step
Original Moravian recipe from grandmother ;). Grandma knew how to make it. On every occasion, be it for visitors, holidays or just for weekdays, she prepared a dessert whose aroma stretched like outstretched arms around the home. I still feel that sense of home when I make any dessert from her recipe book. I’m sure you know the feeling when the smell of preparation alone conjures up a festive atmosphere. I’d love to share with you a dessert recipe that proves there is beauty in simplicity. The preparation is quick and easy, the result is delicious and best of all, it is suitable for all occasions.
1.
Beat the egg yolks, butter, granulated and vanilla sugar until foamy.
2.
Gently stir in flour, nuts, baking powder and milk.
3.
Finally stir in the beaten egg white. Pour the batter onto a greased, floured baking tray and bake in a preheated oven at 180°C for about 15 minutes.
4.
While the crust is baking and cooling, prepare the custard. Divide the milk in half. Heat one half with the sugar, stir in the other half and allow the custard powder to dissolve.
5.
Slowly add the milk and custard powder to the heated milk, stirring constantly. Cook over a medium heat so that the pudding doesn’t catch underneath and form lumps.
6.
Let the cooked pudding cool. Stir occasionally to prevent a crust from forming on top.
7.
Beat the cooled custard with the melted, softened butter. The pudding and butter must be at the same temperature when mixed so that the cream does not curdle.
8.
Spread the cream on the cooled cake and refrigerate.
9.
Chocolate icing – melt the chocolate, whipped cream and cerise in a water bath. Pour the frosting over the cake while still warm.
10.
Tips: 1. You can also spread jam on the cake to taste, the custard cream sticks better. 2. Do not spread the custard smooth, leave small unevenness on the surface. After cutting the slices, each piece will have a better “lava” effect thanks to the icing 😉 3. If you are in a hurry, you can use Créme Olé vanilla custard instead of the classic custard, which is no-cook. In this case, you just need 2 packets of Créme Olé, 600ml of milk, or vanilla or vanilla sugar to bring out the vanilla flavour.
