New Year's mix cake - Kristina Gašpar - Recipes and Cookbook online
New Year's mix cake - Kristina Gašpar - Recipes and Cookbook online

New Year's mix cake - Kristina Gašpar

New Year's mix cake - the cake was prepared for a humanitarian action last year... And this year it will be prepared for home use 😉

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New Year's mix cake - Kristina Gašpar

New Year's mix cake Kristina Gaspar png

  • Ingredients for the crust:
  • 8 egg whites
  • 8 spoon of sugar
  • 2 bags of vanilla sugar
  • 2 spoons of ground hazelnuts
  • 2 spoons of chocolate powder
  • 6 tablespoon flour
  • Ingredients for the filling:
  • 6 dl of milk
  • 8 egg yolks
  • 200 g of sugar
  • 2,5 bags of vanilla pudding (i.e. 100 g)
  • 1 bag of vanilla sugar
  • 200 g of butter
  • 4 dl sweet sour cream
  • Ingredients for fruit sauce:
  • 200 g of peeled cherries
  • 200 g of peeled cherries
  • 2 bags of vanilla sugar
  • 2 spoons of sugar
  • 2 teaspoons thick
  • 8 tablespoons of coarsely ground hazelnuts
  • 3-4 tablespoons of rum
  1. Crust: beat egg whites until stiff, then add sugar gradually, and finally vanilla. Beat until the mixture is shiny and smooth. Gradually add flour, chocolate and hazelnuts. Mix lightly. From this amount, bake two crusts in a mold with a diameter of about 23 cm. Bake at 150 degrees for twenty minutes.
  2. Filling: beat egg yolks with sugar, then add pudding and vanilla sugar, as well as 1 dl of milk, bring the rest of the milk to a boil. When the milk boils, add the mixture you previously whipped and cook the filling. Add vanilla. When the filling has cooled, gradually add the butter, stirring continuously. Leave the filling to cool well, then add the whipped sweet cream.
  3. Fruit sauce: Bring well-drained fruit and sugar to a boil. Let it boil for a few minutes. Stir the mixture in a little water, then boil. The mixture should not be very thick, a little thinner than the sauce.
  4. Pour lukewarm fruit sauce over the peels and leave to cool. The skins coated with fruit sauce should be sprinkled with rum, and then sprinkled with coarsely ground, roasted, hazelnuts.
  5. After that, spread half of the filling, cover with another crust and put the other half of the filling. Keep the cake at room temperature for about an hour, then put it in the refrigerator.
  6. Decorate as desired.
  7. For this occasion, I used a red cake topping prepared according to the instructions on the bag, but cooked in cherry juice, sweet cream and pieces of chocolate.