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I went to get olives and I came back with a package of pandispan leaves, because I liked what it looked like and I thought of making something sweet not very complicated ....
- 1 packet of pandispan leaves 3 pcs = 300 g
- 250 g mascarpone
- 2 eggs
- 100 g sugar
- 10 g gelatin
- 200 g chocolate tiramisu Schogetten
- 400 ml sour cream for whipped cream 30% fat
- chocolate chips
Preparation time: over 120 minutes
RECIPE PREPARATION Pandispan sheet cake:
Because the sheets are already made, all we have to do is make the cream. First we put the whipped cream in a saucepan, add the chocolate and put the saucepan on the fire, stirring constantly until the chocolate melts, taking care that the sour cream does not reach the boiling point. After the chocolate has melted, put the pan in the freezer and leave it for about 3 hours. Meanwhile, hydrate the gelatin in cold water. I mix the eggs with the sugar well then on the steam bath until it thickens. After it thickens, remove from the heat, leave for 10 minutes and then add hydrated gelatin, mix and incorporate into the mascarpone. Put in the fridge until we take the chocolate out of the freezer. Remove the pan from the freezer and incorporate in the mascarpone cream, mixing well until you get a frothy cream. We cover with a food foil a tray the size of pandispan sheets. Place the first sheet, spread a layer of cream, even out, add the second sheet, spread a layer of cream again, then the last sheet and on top of the rest of the cream. Sprinkle chocolate chips on top and refrigerate the tray for about 2 hours. Portion using a knife passed through hot water.
even if the mascarpone cream has hardened it is no problem it mixes well with the chocolate cream.