Othello pie (whipped dough)

Ingredients for Othello pie (whipped dough)

Instructions for Othello pie (whipped dough)

To prepare the Othello pie (whipped dough) recipe, please follow these instructions:

Turn on the oven.

Bottoms: whisk eggs and sugar completely white and frothy. Sprinkle the flour into the egg mixture through a sieve and turn it in with a spatula. Butter a springform well. Came in and behind the dough in the oven at 175 degrees c. alm. oven for about 30 minutes. Try with a knitting needle. Cool and crack the cake in 3 bottoms. Can also bake in 3 greased pie bottom moulds.

Custard: Crack vanilliestangen and scrape the seeds out. Getting both parts together with all the other ingredients in a tykbundetgryde, whisk it together and warm it up to boiling, whipping. When cream boils are taken immediately by the heat, pour into a bowl and cool.

In addition: melt chocolate over vadnbad (are you using real chocolate to the warmed up to 48 degrees and warmed up to 30 degrees before you lubricates it on) and the butter on the top or the nicest of the three cake bottoms.

Put another cake bottom on a lagkagefad and build the cake up: getting macaroons, wine and blended pineapple on the bottom floor. Put next bottom over and cover with vanillecremen. Put the chocolate-coated bottom at the top and garnish the sides with whipped cream and/or deployed marzipan.

Made cold to be served.