Rosa Cooking

A cake for Martin

.. hazelnuts, coffee, rum and a thick chocolate topping .. p.s. suitable for a gluten-free diet, ou jea!

A cake for Martin

Preparation steps

  • Separate the egg yolks and egg whites. Beat the egg whites with the sugar into a stiff batter. Beat the egg yolks with the vanilla sugar and when they lighten a bit, add warm water. Then mix in the pudding powder and ground hazelnuts. Stir 1/3 of the egg whites into this mixture with a wooden spoon, do not mix at all. Then add the rest of the egg whites in the same way. Distribute the biscuit in a bowl measuring 20x30 cm and bake for approximately 30 minutes at 180 degrees. Baking time depends on the thickness of the biscuit and the oven. As soon as it is baked, drill with a fork in a couple of places. Pour over 1 to 2 dec of strong black coffee (to taste).
  • separate 5-6 tablespoons of milk and mix with the pudding. Fry the sugar over a low heat in a bowl with a thick bottom (otherwise the sugar burns easily). During this time, heat the rest of the milk in the microwave until boiling. When the sugar has taken on a brownish caramel color, add the hot milk and stir until everything has melted. Add the pudding to this and mix even harder with a whisk so that no lumps form. The mixture is very thick - mixing is important. (If lumps form, you can break them with a stick mixer). When the caramel pudding is lukewarm, add butter, hazelnuts, vanilla sugar and a drop of rum flavor, and mix. Note: the cream should be tried. This cream is intended for those who do not like too sweet, and whoever likes, let them add more sugar.
  • Coat the biscuits with the cream and put them in the freezer for about 20 minutes. Meanwhile, heat the whipping cream. Stir vanilla sugar and broken chocolate into the hot cream. Stir slowly until everything is melted. Drizzle a little rum aroma into the thick topping. The chocolate icing should be lukewarm when you pour it over the cake. Leave overnight to set in the refrigerator.

Serving

Martina, if you want even simpler actions, then don't fry sugar. Instead, mix it with milk and when it boils, cook the pudding with it ... everything else is the same.

Tags

cake

You might also like...

Ambassador roulade

Ambassador roulade

If you like ambassador cake, try this imaginative roll of playful textures: smooth bananas, crunchy walnuts and gummy jelly candies soaked in rum. The attractive appearance of the roll makes it especially interesting for the youngest.

Black and white cake

Black and white cake

Biscuit, then cream, then icing, then all that again! This surprise cake does not hide a toy, but only sweet ingredients for fingers to lick!

Fast Hungarian

Fast Hungarian

With ready-made crusts, the preparation of Hungarian pie will be quick and easy, so new cooks can also start making it.

Fruit cubes

Fruit cubes

Dark biscuit soaked in orange juice and coated with chocolate pudding cream. Then for the eye and palate comes a layer of apricots in a transparent cake topping wrapper, and finally a white whipped cream wrapper. There are more reasons to find these fruit cubes on your sweet menu.

Mini pies

Mini pies

Sprinkle fragrant miniature pies with apricot jam, chopped almonds and pears with powdered sugar and enjoy chilled snacks of fine dessert.

Peaches

Peaches

Peaches could also be called the universal joy of children, but as a rule, even adults cannot resist them. As we are not able to organize a competition in their preparation, we will give you a proven recipe, and you try it.

Spoons in blueberry sauce

Spoons in blueberry sauce

Spoons used to be a common dessert in bourgeois houses. Let this very in dessert try to convince you how bad it is that we forgot them.

Two-tone cake with peaches

Two-tone cake with peaches

If you love fruit-flavored cakes, a two-tone peach cake is the right thing for you. In addition to being light and fine, despite its seasonal character, it is available all year round thanks to peach compotes.