Name: Egg Liqueur Beetle Bean Cubes
Total time: 1 h

For the eggnog beetle bean cubes, finely puree 1kg of cooked, lukewarm beetle beans with a blender. If there is any left over, it freezes well. Cover a baking tray with baking paper. Preheat the oven to 180°C.

Grind the walnuts, melt the chocolate.

For the dough, separate the eggs. In a first step, beat the egg whites with half of the powdered sugar until foamy, then beat the egg yolks with the vanilla sugar and the second half of the sugar until foamy.

Stir the melted chocolate and the beetle bean puree into the fluffy yolk mixture.

Mix the ground nuts with the flour and add them as well. Finally, fold in the stiff egg whites with a whisk.

Spread the batter on the baking sheet and bake at 180°C for about 12-15 minutes until light brown.

For the sour cherry cream, drain the sour cherries. Soak the gelatine leaves in cold water.

Mix the mascarpone with the fruit yogurt and the sugar until smooth. Slightly warm the sour cherry juice and dissolve the squeezed gelatine leaves in it. When cooled, add to the mixture and carefully stir in. Finally, add the well-drained sour cherries. Spread the cream evenly on the cooled pastry.

For the beetle bean cream, soak the gelatin in cold water.

Whip the whipped cream until stiff. Stir the beetle bean puree until smooth and fold in the whipped cream. Warm the rum slightly and dissolve the gelatine in it and stir into the cream as well. Now d

Egg Liqueur Beetle Bean Cubes

For the dough:

For the sour cherry cream:

For the beetle bean cream:

For the eggnog glaze:

Instructions:

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