Apricot and eggnog slices

For 30 pieces
  • fat
  • 4 eggs, 1 pinch of salt (Gr. M)
  • 100 g + 125 g sugar
  • 3 packet vanillin sugar
  • 100 g flour, 25 g cornstarch
  • 2 leveled TL baking powder
  • 2 Can (s) (850 ml each) Apricots
  • 3 packet Custard powder 'Vanilla'
  • 1,1 l Milk
  • 250 g sour cream or crème fraîche
  • 750 g + 200 g whipped cream
  • 3 Package Cream stabilizer
  • 100 ml Egg liqueur
  • 50 g semi-bitter couverture
  • Eggnog and lemon balm to the
  • Decorate, 1 small freezer bag
75 minutes
easy
1.
Grease a drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Separate eggs. Beat the egg white and salt until stiff, sprinkling in 100 g sugar and 1 vanilla sugar. Beat in the egg yolks one by one. Sieve the flour, starch and baking powder on top, fold in. Spread on the drip pan. Bake in the preheated oven (electric oven: 200 ° C / fan: 175 ° C / gas: level 3) for 12-15 minutes. Let cool down
2.
Drain the apricots. Mix the pudding powder, 125 g sugar and 200 ml milk. Bring the rest of the milk to the boil, remove from the stove. Stir in pudding powder. Bring to the boil again and simmer for at least 1 minute while stirring. Approx. Let cool for 15 minutes
3.
Spread the apricots on the sponge cake. Stir the sour cream into the pudding. Spread on the apricots. Let cool down. Min. Chill for 1 hour
4.
Whip 750 g cream until stiff, sprinkle in the cream setting agent and 2 vanillin sugar. Fold in the liqueur. Spread on the cake. Approx. Chill for 30 minutes
5.
Cut the cake into approx. 30 pieces. Roughly chop the couverture, put it in a freezer bag and melt it in a hot water bath. Cut off a small corner from the bag. Decorate the slices with chocolate strips. Whip 200 g cream until stiff. Decorate slices with cream tuffs, liqueur and lemon balm
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 15 g fat
  • 26 g carbohydrates

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