Whiskey and Cream Tartlet on Chilled Vanilla Foam with …

A cake recipe for all foodies:

For the sponge cake, separate eggs. Whip the egg whites to egg whites, beat with granulated sugar and then gradually fold in the yolks, flour and cocoa powder with a whisk, spread the amount on a baking sheet (+parchment paper), bake in the oven at 200 °C for 10 min. For the cream, whip the Patisserie cream with chocolate powder and powdered sugar, fold in Baileys.

Cut out circles (approx. 15 cm ø) from the cooled sponge cake dough with small hoops. Place the hoops on a tray.

Pour in the Baileys cream and top with the sponge. Place in the refrigerator to allow the cream to firm up.

For the vanilla cream, slit vanilla bean lengthwise, scrape out pith. Whip the cream until creamy (not too firm). Mix heated milk, yogurt and the vanilla pulp and fold into the cream, set aside to cool.

For the flambéed raspberries, caramelize sugar, add butter, extinguish with orange juice, stick lemon on a fork and use it to loosen the caramel from the bottom of the pan. Add berries, thicken juice a little bit, perfume with liqueur. Pour the brandy and light it with a match, smother the flame.

Arrange Baileystoertchen on the vanilla foam and on the flambéed raspberries and garnish with the mint and fresh raspberries, sprinkle with chopped pistachios.

elegant red wine : O-title : whisky and cream tartlet on chilled vanilla foam with : > flambéed raspberries

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