Gingerbread Amarotini Slices

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Separate eggs. Beat the egg white until stiff, then gradually add 125 g sugar, 1 packet of vanillin sugar and salt. Add the egg yolks one after the other and fold in. Mix flour, cornflour and baking powder, sieve onto the egg foam and fold in.

2. 2

   Finally add liquid butter little by little and fold in. Spread the sponge cake mixture evenly on a baking tray (approx. 34 x 40 cm) covered with baking paper. Cover one half (34 x 20 cm) closely together, preferably in rows, with Amarettini. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes. Pull the finished sponge cake with the baking paper from the baking tray, cut in half in the occupied and unoccupied part and remove from the baking paper. Allow to cool down. Place the uncoated sponge cake on a board or plate. Whip the cream and cream firmer until stiff, put in a cool place. Whip the sour cream, 50 g sugar, 1 packet of vanillin sugar and gingerbread spice for 2-3 minutes until thick and creamy. Fold in the cream and spread evenly on the sponge cake base up to the edge.

3. 3

   Place the uncoated sponge cake on a board or plate. Whip the cream and cream firmer until stiff, put in a cool place. Whip the sour cream, 50 g sugar, 1 packet of vanillin sugar and gingerbread spice for 2-3 minutes until thick and creamy. Fold in the cream and spread evenly on the sponge cake base up to the edge. Cover with the Amarettini sponge cake base. Wrap the cake in foil and put it in a cool place for at least 4 hours, preferably overnight. Cut the cake into pieces and serve dusted with icing sugar

4. 4

   waiting time 4 3/4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
41 g

FATS
22 g

PROTEINS
6 g