Frozen Fruit and Cream Parfait

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Frozen Fruit and Cream Parfait
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
153
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories153 kcal(7 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)

Ingredients

for
24
For the batter
3 eggs
100 grams sugar
2 tablespoons hot water
1 packet Vanilla sugar
100 grams Pastry flour
1 gestr. TL Baking powder
For the filling
3 eggs
75 grams sugar
1 packet Bourbon vanilla powder
3 tablespoons Brandy
500 milliliters Whipped cream
2 packets Cream stabilizer
20 grams chopped Pistachio
200 grams finely chopped Fruit (such as peaches and grapes)
For decorating
Pistachio (for garnish)
Fruit (for garnish)
mint (for garnish)
How healthy are the main ingredients?
Whipped creamsugarsugarPistachioeggPistachio

Preparation steps

1.

For the batter, separate eggs. Beat egg whites until stiff and sprinkle 30 g (approximately 1/8 cup) sugar at the end of mixing. Mix egg yolks, remaining sugar, hot water and vanilla until foamy. Fold egg white mixture into egg yolk mixture. Sift flour and baking powder over bowl and fold into egg mixture. Line a cake pan (30 x 30 cm)(approximately 12 x 12 inches) with parchment paper. Spread batter in pan until smooth. Bake in preheated oven at 200°C (fan: 180 degrees, gas mark 3-4) (approximately 400°F), 10-12 minutes. Line a cooling rack with parchment paper. Remove cake from oven and invert cake on baking rack. Carefully remove parchment paper from bottom side of cake. Let cool completely. 

2.

For the filling, separate eggs. Mix egg whites until stiff. Mix egg yolks, sugar, vanilla sugar and brandy until creamy. Mix cream until stiff and stir in cream stabilizer. Fold egg whites and whipped cream into egg yolk mixture. Fold pistachios and fruit into egg cream mixture. Cut sponge cake horizontally into three equal layers. Line a loaf pan with plastic wrap. Place cake and cream alternately in even layers in pan. Cover with plastic wrap and freeze overnight. Remove cake from freezer about 15-20 minutes before serving. Lift cake from pan using edges of  plastic wrap. Invert on a plate. Garnish with pistachios, fruit and mint. Cut into pieces and serve.