- Preparation Time: 220min
- Portions: 4
Ingredients:
250grs of Red Currant
5 egg yokes
200grs of powdered sugar
750 ml liter a of sweet milk cream
6tbsp of red currant liquor
1 box of biscuits
Garnish
500 ml milk cream
1 pack of sweetened vanilla
Preparation
Wash the red currant and dry the red currant, then smash them up a bit. Mix the egg yokes together with the powdered sugar and place this mixture in a double boiler pot on the fire until thickens. Pour the cream into a bowl and let it cool it off, water the cream a bit down by pouring water into it. Once the cream cools off, mix it together with the whipped cram, half the liquor and almost the entire red currant. This cream will be used for a sponge cake filling, which you would have to layers of: One over the base and the other on the top. Once you fill the sponge cake out properly. Place the cake in the freezer for a couple of hours. When you withdraw it cover it with sweetened cream, and adorn at your liking with the rest red currant.
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