Irish hangover cake
Instructions
Beat 4 eggs, icing sugar and vanilla, then add one at a time, the yolks of 6 eggs remained.
Cook the mixture on low flame, Bain-Marie, stirring continuously, until it became warm.
Levatelo then from heat, add 1 teaspoon of honey and continue whisking vigorously until the mixture will become cold, very bloated and mounted.
Stir the starch and then 100 g of flour is sieved down from fine texture; United last 80 g melted butter.
Pour the mixture into a buttered and floured mold.
Cook the pasta in the oven already warm to 180 degrees for half an hour.
Let cool the cake and divide into two equal disks: jam spalmateli, imbeveteli of whisky and sherry and let them sit for an hour.
Prepare the cream.
In a bowl beat the eggs with the sugar, add the hot milk poured and cook the custard in a water bath for 15 minutes, stirring continuously with a wooden spoon without letting take a boil.
Cream scented with vanilla sugar and allow to cool.
Spalmatela on a disk of dough and put on another disc.
Decorate the cake with whipped cream and almonds to flare toasted flakes.
Ingredients and dosing for 6 persons
- For pasta margherita:
- 200 g of icing sugar
- 120 g of flour
- 100 g of butter
- 10 eggs
- 1 sachet of vanillin
- Honey
- For the filling:
- 4 tablespoons of raspberry jam
- 3 tablespoons of whisky
- 5 tablespoons of sherry
- 50 cl of milk
- 4 egg yolks
- 3 tablespoons of sugar
- 1 sachet of vanilla sugar
- 50 g of toasted shredded almonds
- Whipped