Advocaat biscuit roll tartlets

Name: Advocaat biscuit roll tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 l Milk; 2 packages Pudding powder "Vanilla Flavor"; 155 g sugar + 1-2 tablespoons for the tea towel; 4 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 2 Egg yolk (size M); 100 g Flour; 15 g cocoa (a good 1 heaped tablespoon full); 1 coated Tsp Baking Powder; 10 sheets white gelatine; 450 ml Advocaat 200 g whipped cream; 50 g Z; 7-10 Tbsp Cling film; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 l Milk
2 packages Pudding powder "Vanilla Flavor"
155 g sugar + 1-2 tablespoons for the tea towel
4 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
2 Egg yolk (size M)
100 g Flour
15 g cocoa (a good 1 heaped tablespoon full)
1 coated Tsp Baking Powder
10 sheets white gelatine
450 ml Advocaat 200 g whipped cream
50 g Z
7-10 Tbsp Cling film
baking paper

Directions

1
Mix 1/4 litre milk, pudding powder and 80 g sugar. Bring 3/4 litres of milk to the boil in a saucepan. Pull the pot off the hot stove, stir in the custard powder and put it back on the hot stove. Boil for at least 1 minute while stirring, then pour into a bowl and cover with foil. Let the pudding cool down for about 4 hours
2
Separate eggs. Beat the egg whites and 2 tablespoons of lukewarm water with the whisk of the hand mixer until stiff, adding 75 g of sugar, vanillin sugar and salt at the end. Add all egg yolks one after the other and fold in. Mix flour, cocoa and baking powder, sieve onto the egg foam and carefully stir in
3
Moisten a baking tray (32 x 39 cm) slightly with water and line it with baking paper. Spread the sponge cake mixture evenly on top. Bake in the pre-heated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 9-10 minutes. Dampen the tea towel slightly with cold water and sprinkle with 1-2 tbsp. sugar. Remove the finished sponge cake from the edge with a knife, turn it over onto the tea towel and remove the baking paper. Wrap the tea towel around the edges of the sponge cake and let it cool down for about 30 minutes.
4
Soak gelatine in cold water. Mix the pudding with the whisk of the hand mixer until smooth and creamy. Squeeze the gelatine, dissolve and stir in 300 ml advocaat. Stir the gelatine and egg liqueur mixture into the pudding, then refrigerate for approx. 15 minutes. Whip cream until stiff and stir into the pudding cream. Refrigerate for another 15 minutes. Halve the pudding and egg liqueur cream and place one half in a wide, flat bowl. Spread the other half on the sponge cake, leaving an approx. 2 cm wide rim all around. Roll up the sponge cake plate with the help of the tea towel and carefully lift it onto an oblong plate. Cover with the tea towel and leave to cool overnight. Refrigerate the bowl with the rest of the cream as well
5
Slice approx. 20 g of the chocolate coating into fine shavings and chill. Cut the sponge roll into approx. 16 thick slices and place on one or two large plates. Use two moistened tablespoons of the cream dumplings set aside and place one dumpling on each slice. Just before serving, sprinkle with advocaat and sprinkle with chocolate shavings
6
waiting time approx. 16 hours