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Glass 250 ml
Tray 25x35 cm
Ingredients:
1 liter of milk
Pour about 700 ml into the pot and pour the rest (300 ml) into a bowl
Boil the milk in a pot
170 g sugar (3/4 cup)
80 g of wheat flour type 450 (half a cup)
3 sugar-free vanilla puddings (40 g each)
2 vanilla sugars (16g each)
5 yolks
Mix thoroughly.
Pour the prepared pudding into the milk and bring to a boil
Pour into a bowl, cover with foil and set aside to cool completely
250 g of soft butter
Beat until the butter is white and fluffy
While mixing constantly, add the cooled pudding spoon by spoon
Toffee sponge cake:
8 egg whites at room temperature
pinch of salt
1 cup of sugar
Beat the egg whites with salt until stiff, adding sugar gradually
8 yolks
Add 1 at a time while mixing constantly
1.5 cups of wheat flour
2 sugar-free toffee puddings (40 g each)
1 teaspoon of baking powder
1 flat tablespoon of cocoa
Mix.
Sift dry ingredients and mix gently. Add in 3 parts.
Pour the dough into a 25x35 cm form. Bake for approx. 40-45 minutes without convection, top-down heater, in an oven preheated to 160 degrees, level 2 from the bottom.
Punch:
1 teaspoon of instant coffee
1 teaspoon of sugar
3/4 cup of water
Cut the sponge cake into 2 equal layers
Soak one top with punch and spread the prepared cream
Cover the cream with the second layer and soak it with punch as well
1 can of kajmak mass 590g
Heat it in a water bath so that it becomes liquid and it is easier to cover the cake
Sprinkle with almond flakes. Place the cake in the fridge, preferably overnight.
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