Ice cubes with raspberries.
Ice cubes with raspberries, ingredients:
- 4 eggs
- 4 spoons of sugar
- 3 tablespoons flour
- 2 spoons of cocoa
For the sherbet:
- 200 g of sugar
- 250 ml of water
For the filling:
- 500 ml milk
- 120 g of sugar
- 80 g flour
- 20 g density
- 1 bag of vanilla sugar
- 250 g of butter/margarine
For the chocolate frosting:
- 100 g of cooking chocolate
- 1 tablespoons of oil
- 3 spoons of milk
Other:
- 250 g of raspberries
Ice cubes with raspberries, preparation:
- Beat egg whites with sugar, add egg yolks, then flour and cocoa.
- Mix well, pour into a pan (30x20cm), greased or lined with baking paper. Bake for about 15 minutes in an oven heated to 200 C.
- Cook sherbet from sugar and water. When it starts to boil, reduce the temperature, after 3 minutes, turn it off and leave it for another 5 minutes, then remove it from the stove to cool. Pour warm sherbet over the warm crust.
- Mix the flour and the mixture with a little milk.
- Add sugar and vanilla sugar to the rest of the milk and heat (but do not boil).
- Pour in the flour and thickener, reduce the temperature and boil the porridge.
- Cool down.
- Beat the butter/margarine and mix with the well-chilled porridge.
- Put half of the filling over the cooled crust, spread the raspberries over the remaining filling.
- Melt the chocolate with milk and oil and pour over the filling. Leave to cool and harden. Cut the cubes and enjoy the taste.
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