Sponge finger cake

Ingredients:

  • 300 g fluor
  • 100 g fat
  • 100 g powdered sugar
  • 2 pcs eggs
  • 10 g ammonium bicarbonat / szalalkáli
  • 20 g cocoa powder

Mix the above ingredients together and bake in 2 layers on the back of a floured baking tray (cut the stretched pasta in half and bake separately). /Salt volatile: similar to bicarbonate of soda, but it produces more shortbread, usually used for thin and well ventilated pasta sheets.

for the cream:

  • 1/2 l milk
  • 4 tbsp fluor
  • 250 g margarine
  • 250 g powdered sugar
  • 5 tsp rum flavor

Gradually pour the milk into the flour, cook until thick and cool while stirring. Mix the marzipan with the icing sugar and add to the floured milk. Spread the pasta with half of the cream, cover with the rum (ratio: ~1dl milk to 1 teaspoon rum), add the rest of the cream, place the other sheet of baked pasta on top and cover with the chocolate coating. Leave to stand for 1 day before eating so that the sponge fingers are soft enough.

Sponge finger cake

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