(pie without oven)
4 tablespoons cognac
"Whip it" (cream stabilizer)
2 tablespoons vanilla sugar
1 slice dark chocolate
springform pan Ø 20 cm
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© Janneke's Recipe pages - recipe cookies, pie and pastry making
How to prepare:
Beat butter with sugar and egg yolks very creamy. Beat 125 ml whipping cream to stiff peaks and add the cognac. Fold the cream into the butter-mixture.
Cover the bottom of a, not too large, springform pan with the lady fingers. The complete bottom must be covered. Spoon in some cream and divide well. Cover with another layer lady fingers and a layer of the cream. Continue till all ingredients are used. End with a topping of crumbled lady fingers.
Place the cake, covered, at least 24 hours in the fridge.
Beat the rest of the whipping cream with vanilla sugar and "Whip it" to peaks. Coat the sides and use the rest for topping. Sprinkle with grated dark chocolate.
Tip for using the egg whites:
First published: April 12, 2003, Netherlands
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