Rubensteinerkage-Rubensteinkage

Ingredients for Rubensteinerkage-Rubensteinkage

Instructions for Rubensteinerkage-Rubensteinkage

To prepare the Rubensteinerkage-Rubensteinkage recipe, please follow these instructions:

Husblasen Romfromage: Soak in cold water. Beat the egg yolks and sugar, thick and foamy. Stir in half of the rums in. husblasen Grinding free of water and melt it over a water bath or in the microwave. Stir in the rest of the ROM in husblasen, so it will be hand warm. Pipe husblasen in a thin beam of the eggs.
Whip the cream to the cream and fold it into egg mixture when it starts to tykne.
Put marzipan macaroon bottom on a platter. Spray the bottom with rom. Moss raspberry pure light and season to taste with sugar. Advantage raspberry pure or raspberry jam over marzipan macro scratch. Came a spring forms pages around the base and pour romfromagen in the form. Style the cold, so fromagen can stiffen.

Profiteroles: mix the butter and water in a saucepan and bring to the boil. The flour came in stirring and stir until the dough drop the Pan and spoon. Take the Pan from the heat.

Whisk together the eggs and stir them into the dough bit by bit. Make sure that the added egg is stirred well into the dough before more is added. The dough should be so fixed that it keeps the shape.

Spray dough through an icing bag in small peaks slightly smaller than a walnut, or set them in small tops with two spoons. Behind the water bakkelserne 20-25 minutes at 200 degrees. The oven door should not be opened the first 15 min of baking time, so can water bakkelserne coincide. Let them cool on a wire rack.

Glaser profiteroles with chocolate cold through a cone of parchment paper or with a knife.

Nougat: Chicken, smut and chop the almonds. Melt the sugar is light brown on a hot, dry pan. Add the almonds, when sugar is completely melted. Stir soda into mixture on a plate of nougat. pour, which is lubricated with oil. Let nougaten be cold. Hug nougaten events or with a rolling pin.

Serving: Remove the form from romfromagen. Garnish with whipped cream, sprinkle with crushed nougat and place the water bakkelserne around the dessert.

Let EVS. dessert stand in refrigerator about 30 minutes before serving, so will be macro bottom soft.