Step by step cooking recipe
Preparing a biscuit:
Separate the whites from the yolks.
Beat the yolks gradually adding sugar, beat for 4 minutes until fluffy.
Gradually pour in hot water, whisk for a couple more minutes.
Pour the sifted flour with baking powder, mix everything.
Beat the whites for 7 minutes and gradually mix with the whipped yolks.
Pour the dough onto a baking sheet greased with butter or covered with parchment paper, bake at a temperature of 180 degrees for 15-20 minutes.
Let the biscuit cool down.
The cream is ready:
Pour half the norm of milk (250 ml.) into a saucepan, add powdered sugar or sugar.
Stir and put on the stove until boiling.
Gradually pour the remaining milk (250 ml) into the flour and mix until smooth.
As soon as the milk boils, pour in the prepared milk-flour mixture, stirring constantly, bring the cream to a thickening over low heat.
Turn off the stove, add vanilla sugar and mix.
Now the cream should cool down.
Beat soft butter until fluffy and whitening for 4 minutes.
Then add the cooled custard in small portions.
Cut out circles from the cooled biscuit, remove the scraps (we eat or recycle).
We take a circle and spread it with cream, we also spread the second circle with cream.
We connect them together and coat the sides, top and bottom (from all sides).
Sprinkle in coconut.
Let the cakes soak overnight.
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