John Myers
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Buttercream Slices
The perfect buttercream slices recipe with a picture and simple step-by-step instructions.
For approx. 24 pieces; For the dough:
- 7 Eggs size M
- 200 g Sugar
- 125 ml Neutral cooking oil
- 125 ml Water
- 200 g Wheat flour type 405 or 550
- 0,5 packet Baking powder
- 2 tbsp Cocoa, not Kaba
- 2 packet Vanilla sugar
- 2 tbsp Rum, at will
- 1 pinch Salt
For the buttercream:
- 1 packet Custard powder
- 0,5 l Milk
- 3 tbsp + 100 g Zucker
- 250 g Soft butter
- 2 tbsp Rum, who likes
For the chocolate topping:
- 200 g Dark chocolate
- 50 g Butter
- Grease a drip pan in the oven, sprinkle with breadcrumbs and refrigerate. Preheat the oven to 210 ° C (top / bottom heat).
- Separate the eggs, beat the egg whites with a pinch of salt until stiff and set aside. Whip the egg yolks with sugar and vanilla sugar until they are white, gradually add the cooking oil and water and stir briefly on the lowest setting. Mix the flour, baking powder and cocoa, stir into the batter with 2 tablespoons of rum. Fold in the egg whites with a whisk.
- Spread the dough evenly into the prepared drip pan and bake in the preheated oven on the middle rack for 12-15 minutes. Take out and let cool.
- For the buttercream, use 1/2 liter of milk, 3 tablespoons of sugar and vanilla pudding powder to make pudding according to the instructions, place in a bowl, cover with cling film and allow to cool.
- Mix the butter with 100 g sugar until creamy, stir the cooled vanilla pudding into the butter, tablespoon at a time. Add the rum and stir in briefly.
- Spread the buttercream on the prepared dough base and refrigerate for at least 1 hour.
- For the chocolate glaze, break the dark chocolate into pieces and melt with butter in a water bath. Mix the chocolate icing well and spread it on the buttercream.
- Chill until ready to serve.
- If you like, you can also serve the buttercream slices with whipped cream.
- Tip 10: The ingredients for the buttercream should be at room temperature, otherwise the buttercream will curdle.
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