Ingredients
(8-10 persone)Average price 4.00 Euro
- For the sponge
- 300 gr flour 00
- 300 g sugar
- 8 eggs
- 1 packet of yeast
- 1 teaspoon vanilla
- For the custard
- 500 g milk
- 45 gr flour 00
- 4 tablespoons of sugar
- 1 teaspoon vanilla
- For the decoration
- 250 g fresh cream
- 50 g sugar
- strawberries - chopped hazelnuts
- For the meringue
- 2 egg whites at room temperature
- 120 g fine sugar but not to veil
- pinch of salt
Process
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Custard: Place all ingredients in a blender turn it on and blend for 1 minute. You can also do with a whip.
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Pour into a saucepan, put over low heat, stirring constantly and began firing with a whisk. I keep it and when it begins to boil up calculation 7 'firing.
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I remove from heat and stir every few minutes until the cream is warm.
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If I quickly immerse the pot in a basin of cold water, stirring occasionally.
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Meringue: Beat egg whites until stiff with a pinch of salt.
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Add sugar gradually and mix gently from the bottom up not to remove the foam.
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I put a few in a bag and prepare the meringues in the desired formats.
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If I need numbers and alphabets.
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Oven 75-100 ° for 4-5 hours.
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Garnish: Cut the sponge cake in a square shape and cut it in half perpendicular.
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Bath sponge cake with warm milk sugar and a hint of vanilla.
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I cover with cream and forgive the other party.
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I cover the entire cake with the cream and I join the whole board. chopped hazelnuts
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Decorate with whipped cream, strawberries and meringues.
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Refrigerate until ready to serve.