Egg Liqueur Slices from Sheet

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 5 egg (s), separated
  • 125 g suar
  • 1 packet vanilla sugar
  • 125 g flour

For the cream:

  • 0.5 liter ½ milk
  • 2 packs pudding powder, (vanilla)
  • 4 tablespoon sugar
  • 250 g butter
  • 10 tablespoon egg liqueur

For covering:

  • 1 package biscuit (s), (shortbread biscuits)
  • 1 pack cake icing, (chocolate icing)
Egg Liqueur Slices from Sheet
Egg Liqueur Slices from Sheet

Instructions

  1. For the dough, beat the egg whites into firm snow. Mix the egg yolks with the sugar and the vanilla sugar until frothy. Sift the flour over and under. Finally fold in the egg whites.
  2. Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C top and bottom heat for 10-15 minutes.
  3. For the cream from the vanilla pudding powder, cook a pudding as described on the package. However, only with ½ liter of milk and 4 tablespoons of sugar. The mass becomes quite thick, but that doesn`t matter because the egg liqueur is added later. Let the pudding cool. Stir it again and again so that no skin can form. Beat the butter until frothy. Gradually add the butter and egg liqueur to the cooled pudding and always stir well. Spread the cream on the cooled sponge cake.
  4. Place the shortbread biscuits on top of the cream. Melt the chocolate icing in a double boiler and cover the cake with it.
  5. The cake tastes best if you let it steep for a day. This makes the shortbreads nice and soft!

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