Szpajza von Raczek

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Ingredients:

  • 25 dag sponge cake
  • 2 eggs
  • 4 tablespoons sugar
  • 2 Polish cream custard powder packets (no sugar)
  • 450 ml whipping cream (30%)
  • cherry juice
  • fresh fruit

 

Directions:

Make sponge cake and cut in dices when it has cooled down. Caramel: heat 4 tablespoons sugar in pot until it melts and gets brown, add 0,5 l cold water and boil till caramel dissolves in water. Using this caramel, prepare custard following the instructions attached. Cool the mass down, add two yolks and stir. Add 0,5 l whipped cream and stir in gently.

Put into layers: sponge cake moistened with cherry juice, caramel mass, drained cherries, sponge cake, caramel mass, cherries… till the bowl is full. Decorate with whipped cream, grated chocolate and cherries. Serve cold.

 

This meal was prepared by the  Vocational School Complex in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.

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