Glazed kastaniekage with crunchy caramel and vanillesirup

Ingredients for Glazed kastaniekage with crunchy caramel and vanillesirup

Instructions for Glazed kastaniekage with crunchy caramel and vanillesirup

To prepare the Glazed kastaniekage with crunchy caramel and vanillesirup recipe, please follow these instructions:

The eggs are shared in separate bowl. (Golsad is freed from the shell and the sugar melted to caramel in a saucepan. The butter is added and golsad be carefully in karamellen. Flamber with calvados and add the orange juice. Golsad boil now tender in karamellen (ca. 10 – 15 mins.) and put in a warm place.

Add the egg yolks 200 g icing sugar and beat together into a uniform mass with whisk.

Vanillestangen halved lengthwise and marrow is freed with the use of a knife, and stir in the æggeblomme mass.

Tube 30 g bread crumbs and lemon juice in the same lot with a ladle and then the chopped chestnuts, which already is baked at 180 degrees for 30 min. In the oven.

A pinch of salt, add the egg whites as whipped stiff with a hand mixer. While the rest of the icing sugar is added.

Turn the 1/3 of the stiftpiskede egg whites gently into the æggeblomme mass with a spatula to a similar mass and then the last 2/3 gently in.

A ring form greased with softened butter and sprinkled gently with the remaining breadcrumbs.

The dough is filled into molds and golsad be carefully contained therein and now bake dough 40 – 50 min.

As a decoration vanilla/kastaniesirup on time as a bottom. Who can possibly. use "Fairy hair" of slightly melted Pearl sugar and a tablespoon of glucose.