GERMAN WHITE GLAZE
Material :
- 6 egg yolks
- 3 egg whites
- 100 grams of sugar
- 1/2 tsp emulsifier
- 60 gr wheat flour
- 30 g of cornstarch
- 30 gr milk powder full cream
- 2 tablespoons liquid milk (originally in water)
- 100 gr butter, melt
- 1 tsp vanilla paste
How to make :
- Preheat oven 170 ° C, prepare a baking dish (I use baked loaf uk 24x10 cm), split margarine and sprinkle with flour. Set aside.
- Shake together eggs, sugar, emulsifier, liquid milk, wheat flour, cornstarch and milk powder. Shake until fluffy and thick. Turn off mixer.
- Enter the melted butter and vanilla paste little by little while stirring back with a spatula until well blended.
- Pour into a baking sheet and then tap a pan or slowly stir to reduce the air in the dough.
- Bake for approximately 30-40 minutes until cooked. Remove from baking pan and chill.
- Flush the cake surface with white glaze, store in the refrigerator for 1 hour.
- Store the cake in cold / refrigerator until it will be served.
Whitee glaze:
- 75 gr white chocolate compound, chopped
- 75 ml of liquid milk
- 50 gr whipcream powder
- 1 tbsp unsalted butter
How to make a white glaze:
- mix whip cream powder with liquid milk, then heat on the stove until a little bubbly. Turn off the stove
- Enter wcc. Stir with hand whisk until smooth and slippery. Add butter stir until soft.
