One of my simplest yet favorite ones:
1/2 cup of fair trade brown sugar
1/2 cup of salted, whole butter
1 cup of whole cream
Melt the butter in a frying pan, add the brown sugar and
move until caramelized. Right before browning the mix, add
the whole cream and keep stirring. When golden and thick,
remove and serve.
- Joined
- 10 Dec 11
- Moves
- 143494
Easy cookie-cake with wihiskey (*East European way)
Ingredients
Baked base
6 eggs
6 spoons of brown sugar
200 g ground hazelnuts
2 spoons of selraising flour
Filling:
250 grs of butter or margarine (*Maragrinescotch recipe in that case)
300 grs of ground cookies (like Petite Beurre, or after taste other cookies)
200 grs of ground almonds
6 egg yolks
1,5-2dl dcl of whiskey
150 grs of brown sugar
Meringue of 6 egg whites
made with 12 spoons of caster sugar
.....................
Beat eggs and sugar for 20 minutes with half of sugar, then add rest of sugar and beat another 10 minutes. Put hazelnuts and selfraising flour in and bake it in baking form of 27 sn in diameter for 20 minutes on 180 C.
Remove from the form immediately and let it chill.
Filling-->
Over warm water bath beat 6 egg yolks and sugar until it gets dense, and let it become lukewarm.
Whisk butter or margarine, and pour in it egg yolks, then mix in almonds and whiskey stirring decisively.
Spread this cream over baked and chilled base which you get soaked in whiskey using kitchen brush.
At the end cover the cake with meringue. Put in the fridge for couple of hours.
Variations - using a little kitchen flamethrower for gratinating the meringue before you put the cake in the fridge.
