Sweet sponge snails

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 1 package Vanilla custard powder (for cooking)
  • 60 g + 60 g + some sugar
  • 400 ml Milk
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1 package Vanilla sugar
  • 75 g Flour
  • 1 TEASPOON Baking Powder
  • 1 TABLESPOON Baking cocoa
  • 300 g Fresh cream
  • 50 g colourful chocolate lentils
  • 1 red string of fruit gum
  • 7-10 Tbsp Cling film
  • baking paper
  • 1 small freezer bag

Directions

  1. 1

    Stir pudding powder, 60 g sugar and 6 tbsp. milk until smooth. Bring the rest of the milk to the boil, remove from the stove. Stir in pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Pour into a bowl.

  2. 2

    Place the foil directly on the surface, let the pudding cool down.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a tray (approx. 32 x 39 cm) with baking paper. Separate the eggs. Beat the egg whites with 6 tbsp. cold water and 1 pinch of salt until stiff with the whisks of the mixer.

  4. 4

    At the same time, allow 60 g sugar and vanilla sugar to trickle in. Stir in egg yolk. Sift flour, baking powder and cocoa on top and fold in.

  5. 5

    Spread the dough evenly on the tray. Bake in a hot oven for about 10 minutes. Sprinkle a tea towel with sugar. Turn out the finished sponge cake onto the tea towel and remove the baking paper. Cover the sponge cake with a tea towel.

  6. 6

    Moisten another cloth and place it on top. Let the plate cool down.

  7. 7

    Whip the crème fraîche in a tall mixing bowl with the whisks of the mixer until stiff. Stir the pudding until smooth and fold in the crème fraiche. Spread the crème, up to approx. 2 tablespoons, on the sponge cake. Cut lengthwise into 8 approx. 4 cm wide strips.

  8. 8

    For the snail shell, roll each strip from one side to the middle. Fold in once from the other side.

  9. 9

    Pour the rest of the cream into a freezer bag. Cut off a small corner and squirt 2 dots on each folded side. Place chocolate lentils as eyes on top. Cut the fruit gum into small pieces and stick them on as feelers.

  10. 10

    Sprinkle with the rest of the chocolate lentils.

Nutrition Facts

KCAL
320 kcal
CARBS
31 g
FATS
17 g
PROTEINS
8 g

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