Frozen Fruit and Cream Parfait
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 153 kcal | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) |
Ingredients
- For the batter
- 3 eggs
- 100 grams sugar
- 2 Tbsps 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 Tbsps Brandy
- 500 milliliters Whipped cream
- 2 packets Cream stabilizer
- 20 grams chopped Pistachio
- 200 grams finely chopped Fruit (such as peaches and grapes)
Preparation steps
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.
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.
