When I want to do something good for coffee, this recipe always works. Queen of Pik This is a unique baking that both children and adults love.
The secret is a foam caramel cream melting in the mouth. As soon as I think about this taste, I immediately want to go to the kitchen and get to work.
Bottom:
- 270 g of chocolate biscuits,
- 30 g of powdered sugar,
- 60 g of butter.
Foam cream:
- 480 ml of milk,
- 320 g cream of cream 36%,
- 2 eggs,
- 100 g cukru,
- 30 g of potato flour,
- 1 tablespoon of sugar,
- 1 tablespoon of flour,
- 4 tablespoons of water,
- 2.5 teaspoons of gelatin,
- 1 teaspoon of vanilla extract,
- ½ teaspoon salt.
Icing:
- 200 g of condensed milk,
- 25 ml of water,
- 100 g cukru,
- 45 g of cocoa powder,
- 10 g of gelatin.
Additionally:
- Chocolate chips for decoration.
Prepare the bottom.
Melt the butter and cool.
Biscuits grind in the blender for dust. Add powdered sugar and butter. Mix everything until a uniform consistency.
Prepare a foam cream.
Bring the milk to a boil in a pot.
In a bowl, grate eggs with a spoonful of sugar and salt until the mixture becomes light and fluffy. Add both types of flour and mix.
In a separate pot, heat the remaining sugar with 1 tablespoon of water on medium heat, to dissolve and gain caramel color. Mix often.
Reduce the fire under caramel and slowly pour in hot milk into caramel. Stir on medium heat until everything is combined.
Gradually add caramel milk to the egg mixture. Heat the whole, boil and keep on the burner, stirring constantly until the cream thickens.
Remove the mass from the heat and add vanilla extract. Transfer it to a clean bowl and cover strictly with cling film to prevent the formation of a sheepskin. Leave to cool to room temperature.
Dissolve gelatin in the remaining 3 tablespoons of water and set aside for 5-10 minutes. Then heat the mixture and dissolve.
Pour gelatin into caramel cream and mix.
Whip the cream in a bowl until a stiff foam is formed. Gently mix the whipped cream into the confectionery cream.
Fold the dough.
Place the baking mold with dimensions of 35×45 cm with baking paper. Make the bottom with a cookie mass.
Then pour the foam cream and put the whole in the fridge for about 2-3 hours.
Prepare the topping.
Melt gelatin in cold water.
Sift cocoa into a bowl.
In a small pot, mix water, sugar and condensed milk. Heat until the boiling point reaches. Remove the mixture from the heat and add gelatin.
Carefully pour the hot mixture into cocoa and mix the whole manually until a uniform consistency is obtained.
Set aside to cool to a temperature of about 35 degrees Celsius. Pour the topping into the already frozen caramel mass.
Decorate the Queen Pik Cake with chocolate chips and put in the fridge for the next hour. Serve cold.
Source: NowowoPuje.pl
