La Bamba Slices
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 150 grams flour
- 150 grams sugar
- 2 teaspoon, heaped baking powder
- 1 packet vanilla sugar
- 3 packs pudding powder, (vanilla pudding)
- 1 liter juice, (multivitamin juice)
- 9 tablespoon sugar
- 3 cups cream
- 3 packs cream stabilizer
- 1 packet vanilla sugar
- 1 package biscuit (s), (shortbread biscuits)
- Orange liqueur
- 1 pack chocolate icing
Print Recipe
Pin Recipe Instructions
- Separate eggs, beat egg whites until stiff, stir egg yolks with sugar and vanilla sugar until foamy, add flour and baking powder and fold in egg whites. Pour the mixture onto a baking sheet lined with baking paper and bake in the oven at 180 degrees for about 15 minutes.
- Turn the finished sponge cake out onto a kitchen towel and allow to cool.
- Mix the pudding powder with a little multi-vitamin juice (instead of milk) and sugar until smooth. Bring the rest of the juice to the boil, stir in the mixed powder and bring to the boil. Let cool and spread on the sponge cake base.
- Whip the cream with the cream stiffener and vanilla sugar until stiff and spread over the pudding cream. Now brush the reverse side of the shortbread with orange liqueur and cover the cake with it.
- Finally, melt the chocolate icing and pour over it. Put in the fridge for a few hours, preferably overnight.
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