Woodruff Cuts
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 2 egg (s)
- 1 ½ cup flour
- 1 cup sugar
- 1 ½ tablespoon cocoa powder
- 0.5 ½ cup mineral water
- 0.5 ½ cup oil
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
For the cream:
- 1 pack jelly (woodruff)
- 1 tablespoon sugar
- 375 ml water
- 200 g cream cheese (e.. Philadelphia)
- 1 cup sugar
- 1 packet vanilla sugar
- 1 ½ lemon (s), the juice from it
- 0.5 liter ½ whipped cream
- 2 tablespoon gelatine fix
- Chocolate flakes for sprinkling
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in a mixing bowl and process into a smooth dough. Place the dough on a greased baking sheet (approx. 30 cm x 40 cm in size and with a high edge!) And smooth it out.
- Bake in the preheated oven at 170 ° C for approx. 20 minutes. Then let the dough base cool down on the baking sheet.
- For the cream, mix the jelly with 375 ml of water and 1 tablespoon of sugar. Let soak for about 10 minutes. Then heat the jelly while stirring (do not boil!), Take it off the stove and let it cool down.
- Important: When buying jelly, make sure that it is a type that should stand overnight - i.e. not one that is ready in 1-2 hours (as it gels too quickly and the cream does not work)!
- Mix the cream cheese with 1 cup of sugar, vanilla sugar and lemon juice. Stir in the cooled jelly. Beat 1/2 liter of whipped cream with 2 tablespoons of gelatine until stiff and pour in the liquid woodruff cheese mixture. Spread the cream on the cooled chocolate dough base, smooth it out and then put it in the refrigerator for 2-3 hours.
- Before serving, sprinkle with the chocolate flakes and cut into slices.
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