Moskva šnit🇷🇸

レシピ

材料・調味料

作り方

1: Sponge:
Separate egg whites and yolks. Preheat the oven to 200C.
In a bowl, beat lightly the egg whites. Add sugar and mix till it forms stiff foam.
Add flour, walnuts and hazelnuts. Mix gently with the spatula.
Pour in the oven baking trays covered with baking sheet and bake for 12-13min and let it cool.

2: Filling:
Make 100ml vanilla pudding*.
In another bowl, beat the egg yolks and sugar till pale yellow for 5min.
Combine it with vanilla pudding, add starch and mix well.
In a saucepan, bring the rest of milk to a boil, then add to the rest of the mass.
Cook slowly on low fire string constantly till thickens. (Important)
Stir in butter, then cool completely.

3: Vanilla pudding:
1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8-12min. Reduce heat to medium-low and cook, whisking, 1min.

3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3days). To serve, whisk until smooth and divide among four small bowls.

4: Layering:
Just before layering, beat the fresh cream.
Layer the cake: sponge, filling, cherries, hazelnuts, cream.
Next layer: sponge, filling, pineapple, hazelnuts, cream.
Next layer: sponge, filling, cherries, pineapple, hazelnuts, cream.
Final layer: sponge and decorate with whipped cream.