Contents
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Ingredients
for the shortcrust pastry
- 55 g Cold butter
- 35 g Sugar
- 1 Egg yolk
- 1 pinch Salt
- 70 g Flour
for biscuit
- 5 Eggs
- 150 g Sugar
- 1 Pkch. Vanilla sugar
- 150 g Flour
- 1 tsp Baking powder
for the cream
- 2 Bags Gelantine fix - instant from Dr. Oetcher - or 7 sheets
- 900 ml Whipped cream
- 2 tbsp Sugar
- 90 ml Amaretto
- 50 g Chocolate grated dark
- 1 tbsp Cocoa powder
aside from that
- 2 tbsp Currant jelly
- 100 g Brittle
- 8 Truffle chocolates
Instructions
- Using the ingredients for the shortcrust pastry, knead a smooth dough, wrap it in foil and put it in the refrigerator for 30 minutes. Preheat the oven to 200 ° C (convection 180 ° C). Roll out the dough evenly on a greased springform pan (26 cm). Prick several times with a fork and bake until golden yellow for about 15 minutes. Let cool down.
- Regulate the furnace temperature back to 180 ° C (160 ° C). Beat eggs with sugar and vanilla sugar until thick. Mix the flour and baking powder and sift over the egg mixture. Fold in carefully. Pour the mixture into a springform pan lined with baking paper and bake for about 35 minutes. Let cool down.
- Whip the cream until stiff. Add the amaretto, chocolate and cocoa. Stir in gelatine fix. When using it, stir in sugar last (see packaging instructions).
- Brush the shortcrust pastry with jelly. Cut the biscuit twice horizontally. Place the bottom base on the shortcrust pastry. Brush the bottom with cream and place the next sponge cake on top. Do the same again. Place the last sponge cake on top and coat the cake completely with the cream.
- Sprinkle 16 dots on the cake with the last cream. Halve the truffle pralines and place on the dots. Sprinkle the center of the cake with brittle. Chill the cake.
Nutrition
Serving: 100gCalories: 345kcalCarbohydrates: 34.9gProtein: 3.1gFat: 20.4g