Tyrolean recipes - farm recipes
Dessert
Chocolate beer cream gateau
ingredients ( for 1 cake )
For the chocolate sponge:
For the beer cream:
5 free-range eggs
150 ml dark beer
100 g sugar
2 egg yolks
1 packet of vanilla sugar
100 g sugar
6 tbsp. hot water
2 packets of vanilla sugar
120 g wheat flour
5 gelatine leaves soaked in cold water
60 g cornflour
3 cl Gin
1/2 packet of baking powder (7 g)
300 ml whipped cream
3 tbsp. unsweetened cocoa powder
.
Also:
.
120 g apricot jam
.
Chocolate icing
preparation
Beat the eggs, sugar and vanilla sugar until pale and creamy. Add the hot water while stirring constantly. Carefully fold the flour, cornflour, baking powder and cocoa powder into the mixture. Pour into the cake tine and bake in a 200° C pre-heated oven for 20 minutes. For the beer cream beat 100 ml beer, egg yolks, sugar and vanilla sugar over a bain-marie. Then again remove from the heat. Squeeze out the gelatine leaves and add to the cream. Add the gin and the remaining beer (50 ml), allow the mixture to cool before folding in the whipped cream. Allow the cake to cool before slicing it across the middle. Spread one layer of sponge evenly with apricot jam and then the beer cream using a cake ring if you have one. Place the second layer of sponge on top and chill the cake overnight.
Have fun cooking!
Herta Stuefer
Farmer of "Guggenbergerhof", a Red Rooster direct sales farm in Jenesien.
Have fun cooking!
Herta Stuefer
Farmer of "Guggenbergerhof", a Red Rooster direct sales farm in Jenesien.
www.redrooster.it
