INGREDIENTS
FOR THE BISCUIT
– 4 eggs / separated
– 80 g of sugar
– 80 g of flour
– a little vanilla flavoring
FOR CARAMEL CREAM
– 600 ml of heavy cream / whipping cream (32-35 % mm)
– 300 g of fine crystal sugar
– 160 g of white chocolate
PREPARATION
For the cream, boil the sweet cream. Remove from heat. Finely chop the white chocolate. In a deep pot, dissolve first 3 kaš. sugar, when it starts to melt, add little by little and thus dissolve all the amount of sugar, until it caramelizes and turns brown.
When the sugar is completely dissolved, first carefully add a small portion of the hot sour cream, stirring constantly. And then everything else, mix until a uniform mass is obtained. Take care when pouring the cream into the hot sugar, because a large amount of hot steam is released and the mass rises quickly, so it is important to have a pot as deep as possible.
Mix the chocolate into the hot mass, mix until everything melts nicely. Pour the mass into a new container, and let it stand in the refrigerator, preferably overnight. Beat egg whites firmly with sugar and vanilla. When you get solid snow, mix in the beaten egg yolks. Combine and gently mix in the flour.
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