Hello friends! I offer a delicious Finansier biscuit. You can choose any products you like and make a delicious cake or dessert. We offer this option:
Delicious nut sponge cake + simple strawberry cream = delicious full cake!
👇 Video recipe for nut biscuit 👇
Walnut biscuit and strawberry cream
- Grind the strawberries with a blender to make the strawberry puree. Wipe the mass if desired. Add sugar, starch. To stir thoroughly.
- Bring the mixture to a boil with constant stirring. Boil for a minute until thickened.
- Cover the mixture with cling film in contact with the surface and let cool in the refrigerator.
- Prepare the form.
- I have a cake pan with a diameter of 31 cm and a height of 9 cm.
- Grease the whole form well with vegetable oil.
- Sprinkle the bottom with flour.
- If desired, pre-lay the bottom with parchment.
Preheat the oven to 180 ° C degrees.
- Grind nuts with sugar.
- Add sifted flour and salt to the resulting mass.
- Melt butter in a frying pan.
- Simmer for 5-7 minutes on low heat until the color changes.
- Strain if desired.
- Add proteins and half a teaspoon of vanilla extract (or a teaspoon of vanilla powder) to the flour.
- Mix everything well.
- Add nut butter in 2-3 doses.
- Pour the finished dough into a mold.
- Spread small strawberries over the dough.
- To bake the berries beautifully, you need to put them whole.
- You can take fresh, you can frozen.
Put the dough in the oven for 20-25 minutes.
- When the mold has cooled slightly, remove the biscuit and let it cool.
CREAM
- Get the custard base from the refrigerator and stir well until plastic.
- At low speed, stir in a couple tablespoons of heavy cream for whipping to compare the consistency.
- Gently transfer the resulting mass to the cream.
- Stir at low speed. Beat the mass.
- Transfer it to a piping bag with any attachment of your choice.
- Remove the cream in the refrigerator until the biscuit cools.
- When the biscuit has cooled down, place the cream on it.
- Garnish with strawberry wedges, mint or basil leaves if desired.
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I wish you bon appetit and God bless you!