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Colorful Biscuit Cakes

5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Rest Time 3 hrs
Total Time 3 hrs 35 mins
Course Dinner
Cuisine European
Servings 10 people
Calories 264 kcal

Ingredients
 

Dough:

  • 4 Eggs
  • 150 g Sugar
  • 3 tablespoon Lukewarm water
  • 150 g Flour
  • 50 g Food starch
  • 1 teaspoon Baking powder

Filling:

  • 700 ml Orange and passion fruit juice
  • 3 small doses Mandarins
  • 3 packet Custard powder
  • 3 tablespoon Sugar

Topping:

  • 600 ml Cream
  • 3 packet Cream stiffener
  • 2 packet Vanilla sugar
  • 30 piece Shortbread biscuits or others

In addition:

  • Chocolate light and dark
  • Colorful sprinkles and other sweets

Instructions
 

  • Preheat the oven to 200 ° C O / U heat. Line a baking sheet about 30x40 cm with parchment paper.
  • Mix the eggs with the sugar and the lukewarm water until frothy. Mix the flour, cornstarch and baking powder and stir into the egg mixture. Place the dough on the prepared baking sheet and smooth it out. Then bake in the preheated oven for about 15 minutes. After baking, allow to cool completely on a wire rack. Place a baking frame around the cooled base.
  • Drain the mandarins for the filling. Collect the juice. Then cook a thick pudding from the sugar, the pudding packet and about 700 ml of juice, the drained mandarin juice and orange-passion fruit juice. Fold the drained mandarins into the pudding. Put this tangerine pudding on the bottom and smooth it out, allow to cool completely.
  • For the topping, whip the cream with vanilla sugar and cream stiffener until stiff. Pour on the pudding and smooth out. Then place the biscuits side by side on top of the cream. then decorate the biscuits according to your mood, with chocolate, colorful sprinkles and whatever else you want. Decorating is especially fun for children.

Nutrition

Serving: 100gCalories: 264kcalCarbohydrates: 53.3gProtein: 0.6gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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