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Toasts with curd and blueberries
Another variation for a delicious breakfast. My taste buds were delighted!
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My next, I am not ashamed to say, "masterpiece"! And I can put this cake on my TOP of the most delicious list.
Separate the egg whites and add 50 g of ground erythritol. Another 50 g of erythritol add to the egg yolks.
Add a pinch of salt to the egg whites and whisk with the erythritol in a stiff foam.
Egg yolks are separately whipped with erythritol.
To the egg yolks add coconut crumbs - stir.
Mix the other dry ingredients in one container - flour, cornstarch, baking powder.
Add 1/3 of the beaten egg whites to the egg yolks with coconut chips and gently mix them into the mass (stirring in one direction)!
Then add 1/3 of the mixed dry ingredients and mix gently with a spatula.
Repeat - add the second third of the whipped egg whites and mix gently.
Add a second third of the dry ingredient and stir.
And repeat the last step. The mass should not be stirred too actively and for too long so that the egg whites do not "settle".
Pour the dough into the baking form, place it in the oven, preheated to 170 degrees, and bake for ~ 25 minutes (without convection).
Cool the biscuit. Cut off the "top" and cut it in half.
Mix all the cream ingredients and place on the stove.
Bring to the boil, stirring constantly. Set aside to cool - covering with cling film so that it contacts the surface of the cream.
Pour the gelatin with milk and let it swell.
Put the berries in a saucepan and add the starch mixed with 50 g of water.
Bring to the boil while stirring. Put to cool.
Before assembling the cake, dissolve the swollen gelatin in a hot water bath or microwave (with 20-second pulses) and add it to the cream. Blend all.
Place one of the sponge cakes on the base and soak up with 50 g of sweetened milk. Surround it with a metal pastry ring - about 1 cm larger in diameter than a sponge cake. Place the acetate plate on the inside. From the outside, I fasten all this construction with foil (so that the cream does not flow out).
Put raspberry jam on the first sponge cake, smooth, and apply 1/2 of the cream on top to drain the edges.
Put a second biscuit on top, soak in milk and apply a little cream. Press fresh raspberries (100 g) into the cream and cover with the remaining cream.
Cover the cake with cling film and put it in the fridge to stiffen.
The following day decorates to your liking.
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Finished product weight 1900
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Another variation for a delicious breakfast. My taste buds were delighted!
Autumn is also rich in apples themselves. And sin not to use them in making delicious tarts with them.
Vēl viena savādāka rīta “putra”. Un – kā vienmēr arī ļoti, ļoti garda un sātīga!
Omelettes with be different. Also omelette in tortilla and more with cheese…
