poniedziałek, 2 marca 2020
APPLE LOSS
INGREDIENTS FOR BISCOPT:
4 eggs, large
3/4 cup sugar
2/3 cup cake flour
1/2 teaspoon baking powder
pinch of salt
INGREDIENTS LAYER INGREDIENTS:
1 kg of apples (preferably slightly sour)
3 tablespoons of lemon juice
2 lemon jellies
1/2 teaspoon cinnamon
1/2 cup water
INGREDIENTS FOR LOSS CREAM:
400 ml 30% cream
300 g mascarpone cheese
3 tablespoons powdered sugar
1/2 cup chocolate sprinkles or 100 g grated dessert chocolate
* 1 cup of 250 ml.
Form with dimensions 24 × 24 or slightly larger is lined with baking paper. Proteins are separated from yolks and mixed with a pinch of salt into stiff foam. At the end of mixing, add sugar after a spoon, until the mass is thick and shiny. Then reduce the mixer speed to a minimum and add one yolk. In a few small portions, add sifted flour and powder and mix gently to combine. We put it into the mold and bake at 175 C for about 30-35 minutes to the so-called dry stick. We cool and cut into two parts.
Peel and cut the apples into cubes and sprinkle with lemon juice. Transfer to a saucepan, add cinnamon and water and stew for about 5-10 minutes, until slightly soft. We remove from heat and add jellies. Mix thoroughly, cool and put on sponge cake as the mass will set. Cover with a second cake top.
Mix the cream with mascarpone into a thick cream, then add sifted powdered sugar and sprinkles or grated chocolate. We put the finished cream on the dough, cover with foil and put in the fridge for several hours.
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