John Myers
Ingredients for 1 servings:
- 120 g clarified butter
- 150 g powdered sugar
- 4 eggs
- 2 packets of vanilla sugar
- 150 g dark chocolate coating, grated
- 100 g rum raisins, roughly chopped
- 100 g almonds, ground
- 50 g candied orange peel, very finely chopped
- 250 ml sweet cream
- 150 g wheat flour
- 1 jar blackcurrant jam
- 200 g nougat
- 50 g dark chocolate coating
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour
Sheet cookies, almond cream cubes
Mix the clarified butter with 100g of sifted powdered sugar. Add 4 egg yolks and vanilla sugar and beat until fluffy. Stir the grated chocolate, rum raisins, ground almonds, and finely chopped candied orange peel into the mixture. Whip the cream until stiff peaks form. Whip the egg whites until stiff peaks form, stir in the remaining sifted powdered sugar, and add the flour to the egg whites. Then carefully mix the cream and egg whites with the other ingredients. Line 2 baking sheets with baking paper and spread the mixture thinly on both sheets. Bake the pastry sheets in a preheated oven at 200°C (top/bottom heat) for 10-15 minutes. Spread jam on one base and place the other pastry sheet on top. Be careful, the pastry sheet breaks easily! Refrigerate the pastry overnight. Melt the nougat mixture in a water bath and spread it over the pastry. Garnish the surface with melted dark chocolate (stripes). Refrigerate the sheet again overnight. After cooling, cut into cubes or rhombuses.
Facebook Comments