Ingredients
Dough:
- 180 ml Water
- 85 gram Butter
- 90 gram Flour wheat / Flour
- 1 pinch Salt
- 5 gram Sugar
- 3 pieces Chicken eggs
Cheese cream pudding:
- 300 ml Milk
- 70 gram Vanilla pudding
- 40 ml Cream (35%)
- 100 gram White chocolate
- 170 gram Cream cheese like Philadelphia, Almette
Cream:
- 200 ml Cream (35%)
- 1 tablespoon Sugar powder
Ganache:
- 40 gram Dark chocolate
- 15 ml Cream (35%)
- 10 gram Butter
Instructions
- The dough is the base: In a saucepan with a thick bottom, pour water, oil, salt and sugar. Bring to a boil and completely dissolve the butter.
- Remove from heat and add flour. Mix thoroughly and return to the heat.
- Knead the dough before rolling it into a ball. Another signal for me is a slightly burnt bottom of the pan.
- Transfer the dough to another container. And enter one egg at a time, beating thoroughly each time.
- That's how the dough turned out.
- Spread the dough in the form of 27X20 (I have Pyrex) in an even layer. Bake in a preheated 180"C oven for 30 minutes until golden brown. Focus on your oven! P.S. To prevent the dough from sticking to the spatula, lightly brush it with butter.
- All the dough will rise in bubbles, don't worry! When cooling in the form , it will turn into..
- .. here, in such a beautiful form, the base with the sides will take the shape of the shape in which it was baked!
- Cream pudding: Preheat the cream to 80 °C and put pieces of white chocolate in them. After 2 minutes, mix well until smooth.
- Instant pudding, which does not require cooking, whisk with milk using a whisk. Add cream cheese and melted chocolate to the pudding.
- Whisk everything with a whisk. P.S. If there is no instant pudding, prepare the usual amount of milk in this amount, cool and continue according to the recipe. I'm not a fan of ready-made creams, but in this case the pudding came just perfect, and the cooking time was reduced.
- Carefully spread the cream pudding over the entire surface. Put it in the refrigerator.
- Whisk the cream with powdered sugar. Gently apply the cream pudding on top. Put it in the refrigerator.
- Ganache: Finely chop the chocolate. Preheat the butter and cream (I do it in the microwave).
- Put the chocolate in the creamy mixture and mix until smooth. Cool.
- Put the ganache in a cooking bag and apply it on top in any order (you can do it with a spoon). The cake should cool down well so that the cream freezes and it is easier to cut, so let it spend the night in the refrigerator.
- Cut into portions. And drink fragrant mulled wine with pleasure! A good couple!