Rubinsteinerkage

Ingredients for Rubinsteinerkage

Instructions for Rubinsteinerkage

To prepare the Rubinsteinerkage recipe, please follow these instructions:

Grate the marcipanen on the delicate part of the tearing iron. Mix the icing sugar and antler salt well and term it in marcipanen. Beat the egg whites to a slight foam (not stiff). Tube marzipan mixture along with the egg whites to the macaroon batter. Fill it in a springform, approx. 25.5 cm, covered with baking paper. Behind the bottom at 200 degrees c. alm. oven for about 20 minutes until it is golden and crisp. Leave the oven door slightly ajar for the last stand 5 min. cool off on a grate.

Romfromage: getting water and sugar in a small saucepan and bring to the boil. Let it boil vigorously for 2 min. Whisk the eggs together in a bowl and whisk in the sugar syrup in a thin beam. Style the bowl over a water bath. Whip for low strength to mass is smooth and creamy. Take the bowl of the bowl and whisk until the bottom is cold. Husblasen soak in cold water. Pour over the boiling water with a few drops of game and stir until it is melted. Stir in cream mass together with rum. Whip the cream to foam and turn it gently in creamy mass. Take the bottom out of the macro springformen, cold put a new piece of wax paper in the bottom back in the macro and place. Pour ¾ of romfromagen in (the last part to be sprayed in small profiteroles). Style it in the fridge.

Vandbakkelsesdej: getting water, butter and flour in a saucepan and bring to the boil while stirring. Let it bake together into a thick chewy dough. Stir the salt into the. Tag the pot of and let it cool down for 2 min. Stir in the eggs one at a time. The dough should be so thick that it can keep the pattern after a fork. Put wax paper on a baking sheet. Fill the dough in an icing bag and spray it out on baking plate to small peaks about the size of a large hazelnut. Behind them on the next-lower Groove at 200 degrees c. alm. oven for approx. 10 min. cool off. Fill the water bakkelserne with the remaining romfromage.

Garnish: snap off the chocolate into pieces and it came in a bowl. Melt chocolate over hot water bath for gentle flame. Cover the filled profiteroles and sprinkle with gold. Take the dessert out of springformen and place on a large platter. Style water bakkelserne around. Melt the sugar to caramel on a frying pan. Pour caramel mass on a piece of wax paper and when it's cold, crushed it with a rolling pin. Whip the cream to foam and decorate the cake. Sprinkle with crushed toffee and favor a little jelly on ribs and place if applicable. Peppermint leaves.