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Raspberry slices with eggnog topping

Ingredients

Special batter:
4 Owner
200 g icing sugar
1 pack vanilla sugar
120 g FINE THEA, melted
150 ml mineral water
250g plain flour
2 teaspoons of baking soda
Topping:
150 g raspberry jam, warmed
600g raspberries
Creme:
250 ml sour cream
180 g icing sugar
1 pack vanilla sugar
7 sheets of gelatin
2 tbsp eggnog
500 ml whipped cream
Molding:
2 sheets of gelatin
200 ml eggnog

preparation

To make the dough, place all the ingredients in a mixing bowl one after the other and stir into a smooth dough.
Spread the mixture onto a tray lined with baking paper and bake at 180 degrees on the lower rack for about 20 minutes. Allow to
cool and spread very thinly with warmed jam. Top with raspberries.
For the cream, mix the cream, sugar and vanilla sugar well. Soak the gelatine in cold water, squeeze it well and dissolve it warm with eggnog, add it to the cream mixture and fold in the whipped cream. Spread the cream over the raspberries and chill for 2 hours.
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