Description
A traditional English dessert. Usually, it is cooked on holidays, often on Christmas, and of course each hostess your recipe. I suggest you trifle with chocolate and coffee sponge cake and pears in a sugar syrup, although fruit or berries you can use any. This dessert will have "trouble", but with the aide, as Haas TM everything is easier, the same result exceeds expectations.
Ingredients
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Instant coffee
1 tsp
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Cocoa powder
3 Tbsp
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Water
120 ml
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Butter
85 g
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Powdered sugar
100 g
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Flour
130 g
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Chicken egg
1 piece
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Leavening agent
0.5 tsp
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Jelly
2 pack
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Pear
1 can
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Cream
1 pack
Cooking
First prepare the cake: combine cocoa and coffee with boiling water and stir well until dissolved.
Softened butter, whisk with powdered sugar Haas.
Add the egg and mix well.
Sift flour, baking powder and salt. Mix
Add cocoa and stir until smooth. The dough will be a little watery.
Cook the cake in the preheated to 170 degree oven for 35-40 minutes, readiness check toothpick.
Dissolve jello as directed on package. Jelly with strawberry flavor, store in the refrigerator until fully cured.
Sponge cake cut into small pieces and place in a bowl. You can also sort glasses, if you do a La carte.
Then put sliced small pieces of pear.
Pour all the jelly Haas with peach flavor and refrigerate until firm.
Prepare the custard Haas as directed on package, let cool.
Once Jell-o strawberry flavor Haas hardens cut it into pieces...
And place in a bowl for dessert.
Then put the custard, smooth out and refrigerate at least 2 hours. Before serving, garnish according to your wish.
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