Ambrosia – Slices

Ingredients for 1 servings:

• 130 g butter
• 4 eggs
• 100 g sugar
• 120 g flour
• 1 pack of pudding powder, vanilla
• 50 g walnuts, ground
• ½ pack of baking powder
• 125 ml milk
• 200 ml blackcurrant juice
• 375 ml yogurt
• 8 sheets of gelatin
• Powdered sugar, as desired (e.g. 2-3 tbsp.)
• ½ lemon(s), the juice
• 250 ml whipped cream
• 1 tbsp rum
• Blackcurrant juice, for drizzling
• Jelly (e.g. blackcurrant jelly)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Mix softened butter with sugar, beat in eggs one at a time and then stir in all the remaining ingredients. Spread the dough into a prepared, square tin and bake in a preheated oven at 160°C fan/convection oven for approx. 25 minutes. Let it cool, cut it in half once, spread the bottom cake layer with jam, place the cake topper on top, put the springform cake back on, spread the cream on top, drizzle with a little blackcurrant juice, then chill for a few hours until the cream is firm. Cream: Soften the gelatine. Whip the cream until stiff and mix with the yogurt, sugar, lemon and blackcurrant juice. Heat the squeezed gelatine with rum (do not boil) and dissolve. Stir in 5 tablespoons of the cream and then stir into the remaining cream – let it sit for approx. 15 minutes (stir a few times).