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Christmas cake with chocolate

Label tagatesse
60 min
medium
cheap

Preparation

1

Place the eggs in a bowl with the Tagatesse. Beat it firmly with a mixer until it becomes fluffy. Mix the flour with the cocoa powder. Strain it with the whipped eggs and mix gently with a spatula.

2

Place parchment paper on a baking sheet. Pour the dough out and flatten it nicely. Bake in a preheated oven at 180 ° C for about 8 - 10 minutes.

3

Cut the brick dough into small pieces.

4

Remove the biscuit out of the oven. Put a wet towel on it and turn it over on the towel. Let the biscuit cool down with the baking paper still on it.

5

Whip the cream firmly, together with the Tagatesse. Put the whipped cream in the refrigerator to stiffen.

6

Mix the cherry liqueur with a little water and Tagatesse.

7

Remove the baking paper from the biscuit and moisten it with the cherry liqueur. Spread some strawberry jam over it. Roll gently and garnish it with Tagatesse.

8

Spread with the ice cold whipped cream. Cut into thick slices and serve with fresh raspberries and cocoa powder.

Ingredients

4
People
  • 6 pieces eggs
  • 85 g tagatesse
  • 30 g cocoa powder
  • 100 g self-raising flour
  • 4 dl whipped cream with tagatesse
  • 5 tablespoons cherry liquer
  • 5 tablespoons strawberry jam with tagatesse
  • 5 tablespoons fresh raspberries

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