LPG Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 250 g butter
- 4 egg (s), separated
- 250 g powdered suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 250 g spelled flour, smooth
- 2 teaspoons, leveled tartar baking powder
For the filling:
- 1 packet custard powder, vanilla
- 2 tablespoon sugar
- 0.5 liter ½ milk
- 250 g butter
- 250 g biscuit (s), (butter biscuits)
- some brandy
For the casting: (Lukullus mass)
- 200 g powdered suar
- 3 tablespoon cocoa powder, fine
- 2 egg (s)
- 250 g coconut fat, melted
Print Recipe
Pin Recipe Instructions
- Preheat the oven (180 ° C fan oven).
- Prepare a creamy foam mixture from butter, egg yolk, icing sugar, vanilla sugar and salt.
- Mix the flour with the baking powder and stir in. Beat the egg white until stiff and fold in.
- Spread the dough on a baking sheet (40 cm) and bake for about 20 minutes.
- Boil the pudding powder with sugar and milk to make the pudding and allow to cool.
- Beat the butter until frothy and stir in the pudding, tablespoon at a time. Butter and pudding must be the same temperature. Spread the buttercream on the bottom. Dip the biscuits briefly in brandy and distribute completely on the buttercream.
- For the topping, melt the coconut oil and let it cool down. Mix the icing sugar with the cocoa, stir in the eggs and the melted coconut oil so that a thick mass is formed. Cover the cake with the icing and put everything in a cool place.
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