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Glass 250 ml
Tray 18x28 cm
Ingredients:
Cream:
2 cups of milk
2 tablespoons of sugar
Pour about 400 ml into the pot, leave 100 ml until the pudding dissolves. Boil.
1 sugar-free cream pudding (64g)
Dissolve in the remaining milk and pour into the boiling milk. Heat, stirring constantly, until the pudding boils
Pour the pudding into a bowl and cover with foil. Set aside to cool completely.
Sponge cake:
3 whole eggs (large) at room temperature
8 tablespoons of sugar (a little over half a cup)
Beat until white, fluffy
7 tablespoons of wheat flour (approx. 3/4 cup)
1 tablespoon of potato flour
Sift and mix gently
Pour the dough into an 18x28 cm form
Bake for about 30 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees.
600 ml of boiling water
2 strawberry jellies
Stir until completely dissolved and set aside to cool
3 teaspoons of gelatin
Pour a minimum amount of water and set aside to swell
approx. 500 g of strawberries
200 g whipping cream 36%
1 tablespoon of powdered sugar
Beat
Transfer the cooled pudding to the mixer bowl and beat gently
half a cup of eggnog
Heat the gelatin slightly until it is liquid and add it to the mixture
Add the previously whipped cream
Cut off the top layer of sponge cake
Soak the sponge cake with boiled water and lemon
Spread a thin layer of cream
Put out the strawberries
Spread the thickening jelly
If the jelly is still liquid, put it in the fridge for a while, if not, add the rest of the cream immediately
Place in the refrigerator for at least 4 hours
Dark icing:
150 g of milk chocolate
100 ml hot whipping cream 30%
Stir until the chocolate is completely melted
Light topping:
30 g of white chocolate
2 tablespoons of hot whipping cream 30%
Stir until the chocolate is completely melted
Pour milk chocolate over the cake
Make thin strips of white chocolate
Connect with a toothpick to create a pattern
Put it in the fridge for a while
Music: You Tube Library - Two Hearts - TrackTribe