Ingredients
1 l. milk + 4 dcl. milk for frosting
3 bags of gelatin
200 g sugar
3 whipped cream vanilla – total 150 g
300 g hazelnut wafers
Preparation
Separate 1.5 dcl from a liter of milk. , put gelatin to swell, boil the rest with sugar. When it boils, remove it from the heat, add the gelatin, mix it to melt and when it cools down, put it in the refrigerator to set. You don’t have to wait for it to set until the end, it should be the consistency of honey, a little thick. Beat the slag and add the gelatin mixture one tablespoon at a time, stirring constantly with a mixer.
Keep the biscuit for a while in the fizzider and then grind it in a blender or on a nut grinder.
Sprinkle a row of biscuit crumbs into a mold or a sickle lined with foil, add 14 tablespoons of filling, then a row of crumbs and so on until all is used up.
Keep for 12 hours in the refrigerator, not in the freezer. Turn the cake out of the mold, decorate as desired.
BONUS:
MILK POWDER AND PLASMA… A PERFECT COMBINATION. THE CRUSH IS THIN AND IT IS FILLED WITH MILK, THE FILLING IS CREAMY… BUT IT JUST MELTS IN YOUR MOUTH
Milk powder and plasma… the perfect combination. The crust is thin and covered with milk, the fillings are creamy… but it just melts in your mouth…
CRUST INGREDIENTS
15 egg whites
15 spoons of sugar
6 spoons of flour
9 spoons of ground plasma
1 bag of baking powder
about 3dl of milk, for pouring over the crust
FILLING I
15 egg yolks
250g-300g sugar
12 tablespoons flour
1l milk
250g butter or margarine
FIL II
500g whipped cream (powder)
6 dl milk
150g ground plasma
150g milk powder
PREPARATION
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
