Ingredients
300 g biscuits
1/2 cup milk
1/2 cup rum
# For the cream:
4 yolks
250 g butter
4 tbsp cocoa
1 and 1/2 cup powdered sugar
# For glaze:
400 g sour cream
8 tbsp caster sugar
1 tbsp rum
1 vanilla essence
almonds for sprinkling
brown sugar for sprinkling
Method
Biscotti are broken, watered with milk and rum. Stir and stay for 30 minutes. The cream is prepared by macerate butter and powdered sugar beat with a mixer. One by one, add the egg yolks. Pour and cocoa. When homogenized cream stir well soaked ladyfingers. Then poured in a large round plate. Shape the hemisphere. Cream mix with powdered sugar. The cake is coated with glaze, sprinkle with almonds and brown sugar. Leave in refrigerator at least 2 hours before serving.
Containers:
Difficulty
Average
Tested
0 users
Source
Bon Appetit, Vasil Naydenov