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ČOKOLADNE KREMŠNITE

Sastojci:

6 jaja (odvojite žutanjke od bjelanjaka)
1,1 l mlijeka
7 ravnih žlica kristal šećera
1 vanilin šećer
1 ½ dl hladne vode
16 ravnih žlica glatkog brašna
3 žlice gorkog kakaa
5 ravnih žlica šećera u prahu
250 ml slatkog vrhnja
400 g lisnatog tijesta
prstohvat soli

Priprema:

Pećnicu zagrijte na 180 °C.
Lisnato tijesto razvaljajte u 2 jednake kore, malo veće od kalupa za pečenje 20 x 30 cm.
Jednu koru stavite na preokrenuti kalup i pecite 10-15 minuta. Izvadite pa na isti način ispecite drugu koru. Ohladite.
Žutanjke mikserom tucite s kristal šećerom i vanilin šećerom. Brašno prosijte s kakaom pa ga naizmjence s vodom dodajte žutanjcima.
Zavrijte mlijeko. 1 šalicu vrućeg mlijeka malo po malo umiješajte u žutanjke (time ćete izjednačiti temperaturu i spriječiti da se žutanjci zgrušaju), a zatim sve ulijte u vruće mlijeko.
Miješajući kuhajte nad laganom vatrom 4 – 5 minuta. Maknite s vatre.
Bjelanjke sa solju istucite u čvrst snijeg. Dodajte i žlicu po žlicu šećera u prahu. Snijeg polako umiješajte u vruću kremu.
U lim za pečenje stavite koru i na nju izlijte kremu. Ohladite.
Slatko vrhnje istucite u šlag pa premažite po kremi.
Drugu koru (ako želite, prelijte je otopljenom čokoladom) narežite na kvadrate i poslažite po šlagu. Režite na kocke.

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CHOCOLATE CREMESCHNITTE

Custard cream cake

Ingredients:

6 eggs (separate egg whites from egg yolks)
1.1 l milk
7 level tbsp granulated sugar
1 pouch vanilla sugar
1 ½ dl cold water
16 level tbsp plain flour
3 tbsp bitter cocoa powder
5 level tbsp powdered sugar
250 ml sweet cream
400 g puff pastry
a pinch of salt
icing sugar

Method:

Preheat the oven to 180 °C.
Roll out the puff pastry to make two crusts, each slightly larger than a 20×30-cm baking tin.
Turn the tin upside down, place one crust on top and bake for 10-15 minutes. Remove and repeat with the other crust. Leave to cool.
Beat the egg yolks, granulated sugar and vanilla sugar with a mixer. Sift the flour and cocoa powder and add it to the egg yolks alternating with water.
Bring the milk to a boil. Pour 1 cup of hot milk into the egg yolk mixture slowly, to increase the temperature of the mixture and prevent the egg yolks from coagulating. Add the mixture to the hot milk.
Cook over low heat for 4-5 minutes. Remove from heat.
Beat the egg whites and salt until stiff peaks form. Add one spoon of powdered sugar at a time. Stir gently into the hot crème.
Place one crust on the bottom of a baking tin. Pour the crème over it. Leave to cool.
Whip the sweet cream. Spread over the crème.
Slice the other crust into squares and place over the cake. Sprinkle with icing sugar and slice through into cubes.

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