Description
Sweet crunchy tubes which are filled with sponge cake, cream filling, milk chocolate and cranberry-protein souffle.
Ingredients
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Flour
2 cup
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Sugar
2 Tbsp
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Chicken egg
1 piece
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Vegetable oil
1 Tbsp
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Sour cream
1 Tbsp
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Yolk egg
1 piece
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Mac
1 tsp
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Berry sauce
1 Tbsp
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Egg white
1 piece
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Sugar
0.5 cup
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Gelatin
1 tsp
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Water
20 ml
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Chocolate milk
5 piece
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Cream
2 Tbsp
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Biscuit
0.5 cup
Cooking
Gelatin cover with water and leave. The dough is quite easy and fast. To do this, combine 1 Cup flour, water, sugar. Mix well. Add sour cream, oil and add flour until until the dough will not stick to hands and will be fine to roll out. The dough needs to rest for about 15 minutes.
Then roll out the dough and cut into strips (width 1 cm).
We will need cones that will reel in the dough. The cones I made out of cardboard, which is sealed with staples and wrapped the cones in foil.
The dough winding on cones, stripes blend a little on top of each other.
Spread on a baking sheet and grease the dough with egg yolk and sprinkle with poppy seeds.
Put in preheated oven and bake for about 30 minutes at a temperature of 180 degrees. Allow to cool a little and remove from the cone.
Mix whipped cream with sponge cake crumbs or crushed biscuits.
Fill 1/3 of the cone. Chocolate cut into pieces and fill them 1/3.
Gelatin to dissolve at a slow fire, but do not boil. Protein whisk with sugar in a solid foam. Add gelatin and whisk.
To proteins add cranberry sauce and stir. Fill the horns cranberry protein mass and put in refrigerator for freezing.
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