Queen cake - very tasty cake.
Queen cake - Tatjana Stojanović - Recipes and Cookbook online
Queen cake - very tasty cake.
- 250 g of biscuits (ground)
- 200 g of butter
- 50 ml of juice
- 300 g of raspberries
- 3 spoons of sugar
- 3 teaspoons of density
- 50 ml of water
- 2 bags of sweet cream pudding
- 500 ml milk
- 2 spoons of sugar
- 10 drops of raspberry extract
- 180 ml sour cream
- 100 g of chocolate
- 2 spoons of powdered sugar
- 200 ml of sweet cream
- Melt 100 g of butter and combine it with 150 g of ground biscuits. Add 50 ml of juice and form a crust from the mixture in a heart-shaped cake mold. Put the raspberries in a bowl, add 3 tablespoons of sugar and 50 ml of water. Meat on low heat and when it starts to boil, boil 3 small spoons of thickeners previously stirred in a little cold water. Pour the raspberry filling over the plasma crust and leave it in a cool place (in the pantry) to cool
- During this time, prepare the second filling. Put 400 ml of milk and 2 tablespoons of sugar to cook. Add 100 g of butter. When the butter has melted and the milk has started to boil, boil the pudding that was previously stirred in 100 ml of cold milk. Pour half of the hot filling over the raspberries and add a few drops of raspberry extract to the other half and pour over the white filling. Leave in the cold again to harden a little.
- Now beat the sour cream and powdered sugar with a whisk and add 100 g of ground biscuits. Combine everything with a ladle and spread over the cooled pudding filling. Heat the sweet cream until it is very hot. Remove from the heat, add the broken chocolate and stir all the time until it is well combined, until the chocolate melts completely.
- Then pour it over the cake and let it cool down at room temperature and then put it in a freezer. It is best to leave it overnight, then remove the mold the next day, cut pieces of the cake and enjoy the phenomenal taste.
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