Luxux Othellolagcake

Ingredients for Luxux Othellolagcake

Instructions for Luxux Othellolagcake

To prepare the Luxux Othellolagcake recipe, please follow these instructions:

Macro bottom:
Whip the egg whites stiff, grind the almonds fine. Turn the flour and the finely ground almonds and deer salmon in.
Distribute the dough into a circle that suits the purchased bakers. Behind the bottom at 200 degrees, let the bottom get cold and cut if necessary. The outermost cm of the bottom as it easily becomes a bit dark.

Cream:
Soaked house block. Bring the cream and the battered vanilla pole into the boil. Whip egg yolks and sugar well together, whip some of the boiling cream in the eggs and pour it back into the pan. Warm the cream to the boiling point, do not boil. Take the pot off the heat and melt the house flask with stirring. Pour the cream into a bowl and let it get cold. Whip the cream stiff and turn it into the cold cream.

Collection of the team cake:
Droplet possibly bought sandwiches with little port wine, cherry or cream. Distribute half of the cream on a purchased lagkage bottom. Then lay the macaroni on, then the rest of the cream and then the last bottom.

Decorate the top bottom with melted chocolate.

Now roll the marcipan between a long piece of baking paper (at least the length of the perimeter of the layer cake) fold the baking paper along and roll the marcipan out between them. It should be about 7 cm high.

Now put the marcipan around the layer cake.

Finally decorate the layer cake with a little whipped cream in the transition between marcipan and chocolate. Use a spray bag and it will be very nice.


tips:
This cookie wakes up in my family when I make it. Where it's from, I do not remember it's a recipe I've used for over 20 years.