Ischleri St. Valentin

Ischleri ​​St. Valentin

• A wonderful ischleri St. Valentin dessert that is very easy to prepare. An ideal and decorative dessert for all occasions. Follow the recipe. Follow recipe.

Ingredients: simple, total time: 60 min.

Biscuit:

• 100 g butter

• 150 g of flour

• 1/2 bag of baking powder/ 5 g

• 3 egg yolks

• 50 g of granulated sugar

Filling:

• 7 egg whites

• 150+300 g granulated of sugar

• 5 bag of vanilla/ 50 g

• 1 bag of gelatin

Glaze:

• 200 g of milk chocolate/ or cooking

• 150-200 g butter

Ischleri ​​St. Valentin

Preparation:

Biscuit:

1. Prepare all the ingredients as described above.

2. Mix egg yolks with sugar until foamy, add butter, mix well, then add flour and baking powder.

3. Mix the ingredients well, then let it sit in the fridge for 30 minutes to firm up a bit.

4. After the time has passed, roll out the dough to a thickness of 3-4 mm, using a small round mold or a small glass, about 30-40 cookies with a diameter of 6 cm.

5. Place the formed biscuits on the baking paper on the oven tray.

6. Bake at 200 °C for about 10 minutes until slightly browned at the edges.

7. For the filling, whip the egg whites until foamy, then gradually add 150 g of sugar and gelatin until you get firm snow (just mix powdered gelatin with sugar) and beat a little more.

8. Boil the remaining 300 g of sugar and vanilla with a little water to get a thick syrup, then add the syrup in a thin stream while constantly stirring and combine with the egg whites into a stiff batter.

9. When the cream is well mixed, put it in a cake syringe and squeeze it with a slightly wider opening onto the baked biscuits and leave it in the fridge to cool down and harden.

10. After that, dip each cookie in the chocolate glaze.

11. Pour the glaze into a glass in which the Ischler can fit nicely, then dip each Ischler into it. Let it drain a little and then arrange them on a tray lined with transparent foil and leave in the refrigerator for the glaze to harden.

12. For the glaze, melt the butter and chocolate, mix them with a spoon to combine the glaze, then leave it to cool a few hours.

Buon appetito!

NOTE:

• Keep the rest of the dessert covered in the refrigerator 4-5 days.

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