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Cream cup

Cream cup

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by laurea adamache si lissa

  • 50 g soft butter (I used margarine)
  • 50 g powdered sugar,
  • 40 g flour,
  • 1lg cocoa,
  • 1 egg white and a half,
  • a knife tip salt.

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Coupelle with cream:

I mixed the butter and sugar well, I added flour, cocoa, salt and egg whites, I mixed them until it became a creamy composition.

On the baking paper draw two circles of 12 cm diam and put in the composition an lg that stretches as long as the circle made, bake for 5 minutes, know when they are ready that they are no longer wet on top, I baked two because they must be quickly removed from the tray so that they do not harden.

We take them with a spatula from the tray and put them on the back of a glass, squeeze them a little more by hand for the shape, then leave them to cool and carefully detach them from the glass.

I filled them with lemon mousse left over from the cake, but you can fill them with any cream!

For the top: mix the egg whites with a pinch of salt, then add the sugar and continue mixing until the egg whites stick well. Add lemon and orange juice and mix until incorporated. Separately, mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally we add the candied lime peel. Put the resulting dough in a tray lined with baking paper. Bake in the preheated oven at 180 degrees C.

For lemon cream: boil 300 ml of milk with sugar in a double-bottomed saucepan. The remaining 200 ml of milk is mixed with flour and starch. When the milk boils, add the milk mixed with flour and mix with a whisk so that it does not become lumpy and does not stick to the bottom of the bowl. Let the cream, which looks like a pudding, cool. Mix the foam butter and gradually add over the boiled cream. At the end, we add according to taste, essence and lemon juice. Put the butter cream on the cooled counter and put it in the fridge for 1 hour.

For the mascarpone cream: mix the cream for the cream together with the sugar, and when it sticks to the target, gradually add the mascarpone. Put the mascarpone cream on top of the butter cream, after it has hardened in the fridge. On top, draw lines with a fork and grate the lemon and orange peel. Refrigerate for 1-2 hours before serving. Good appetite!!

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