Ingredients
– 10 eggs
– 14 large spoons of sugar
– 5 large spoons of flour
– 20 dkg of ground almonds
– 20 dkg of powdered sugar
– 5 dcl of milk
– 2 bags of sweet cream pudding
– 25 dkg of margarine
– 450 dkg of frozen forest fruit
– 1 lemon
Preparation
First, let’s start making the crust. Separate 5 egg whites into two separate plastic containers, 5 tablespoons of sugar into smaller plastic containers, and finally, into two smaller containers, separate 2 tablespoons of flour and 10 dkg of almonds into each.
It was easier for me because I first mixed one round slowly adding the ingredients from the bowls and then the second.
While mixing those 5 egg whites, slowly add 5 tablespoons of sugar. When the egg white mixture is firm enough, slowly mix in the almond and flour mixture with a food processor or spoon (I didn’t have ground almonds, just almonds – leaves, so I ground them first and separated them twice for 10 dkg each) And do this twice for two crusts.
Place baking paper on the opposite sides of 2 baking sheets (dimnesia 45×35) and spread the mixture evenly on it.
Bake at 180°C for 15-20 minutes (depending on your oven). When the crusts are baked and slightly cooled, cut them lengthwise to get 4 long strips.
Now you can start cooking the first (pudding) cream. Mix the remaining 10 egg yolks with 20 dkg of powdered sugar. From half a liter of milk, separate 1 dcl into which you mix 1 pudding of sweet cream and 1 tablespoon of flour.
When the milk boils, remove it from the heat and pour the mixture into it and return it to the heat, stirring continuously.
Stir for a minute on the fire, then remove again and mix with a mixer (for me, the cream is lump-free and just so deliciously creamy). The cream is ready quickly… in 3-4 minutes.
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