Gusto cutlet with Delicious Cream and Caramel
▫️ constituents
For The sponger cutlet
Flour – 120 gr
Sugar – 135 gr
Baking greasepaint – 6 gr
Egg thralldom – 3 pcs
Egg whites –4.8 pcs
Adulation – 75 gm
Honey – 36 gr
Water – 105 ml
gusto greasepaint – 6g
For The Cream
33 cream – 240 ml
Yoghurt 8 fat – 120g
Cream thickener – 12g
Sugar greasepaint – 60g
▫️ For Decoration
Gingerbread – 36g
cuisine Description
Place the egg thralldom in a coliseum, pour in some sugar and gusto greasepaint. Stir until the admixture is homogenous, also add melted adulation and honey.
Place the egg whites in a coliseum and beat until stiff. also pour in the remaining sugar and continue to whisk until stiff.
Sift flour and baking greasepaint into the egg thralldom admixture and blend with a whisk. also pour boiling water into the performing batter, blend snappily.
At this stage, add airy white mass to the dough, blend gently from top to bottom.
Line the bottom of the cutlet drum with diploma and place the dough in it. Cover with antipode or diploma to help the face from burning.
Put the mould into an oven preheated to 180 degrees. Singe for 30- 35 twinkles. Check readiness with a rustic skewer. It may take longer, it depends on the type of roaster.
Take the ready biscuit out of the mould and leave to cool. also cut it into 4 layers. This can be done with a fluff or a long saw blade.
Prepare the cream. Pour the cooled cream into the mixer coliseum, pour in the icing sugar and thickener. The volume of icing sugar can vary, it depends a lot on yogurt, on how sweet it is.
Scourge the cream to a stiff stiff peaks for 5 twinkles. also pour the yoghurt into the cream admixture in batches. Mix gently with a silicone spatula each time. By the way, the yoghurt also has to be stupefied, about the same temperature as the cream.
Spread the cream on the layers, smoothing the face and sides of the cutlet with the same cream. embellish the cutlet with gingerbread cappers and put it in the fridge for a couple of hours. About 2- 3 hours is relatively enough. Serve at the table with tea. Enjoy!