Goose breast - layer cake

Ingredients for Goose breast - layer cake

Instructions for Goose breast - layer cake

To prepare the Goose breast - layer cake recipe, please follow these instructions:

Milk and sugar are heated until the sugar is dissolved. The pot is taken from the heat and the soaked house blast is melted in. Whip this mixture into the egg yolks together with 1 dl. whipping cream. The mixture is cooled. When the egg yolk has started to thicken, an additional 2 dl will be whipped. Cream to foam. Turn the whipped cream into the cream. Distribute raspberry jam on the bottom bottom and cream mass between the bottoms. Place the cake in the refrigerator for 3-4 hours until the cream has settled. The rest of the cream is whipped stiff and spread out on the layer cake. Then roll the marcipan thinly, approx. 4 cm. Larger than the layer diameter and put it on. The marzipan is pressed to the bottom of the cake.

tips:
You can also use vanilla cream, where you just add milk, instead of making the cream yourself.