Ingredients
Sandy pastry
24 g Wheat white flour4 g almond flour
7 g Cornflour0.02 g salt
12 g powdered sugar
12 g butter
10 g egg
Biscuit
100 g Viennese cake mix60 g egg
15 ml oil
16 ml water
Insert
20 g Crunchy peanut butter 10 g Ground biscuit with butter10 g orange juice
Yogurt cream
40 g Yogurtina 60 ml Whipped cream 5+60 ml milk
40 g ABC cheese
20 g Creamy peanut butterGlaze
50 g gold chocolate
10 ml oil
Crispy leaf decoration
10 g Wheat white flour10 g egg white
10 g butter
10 g powdered sugar
Preparation steps
Weight for 4 portions – 0,36 kg
Sandy pastry
Place all the dry ingredients in a bowl and mix them. Add the cold butter and crumble it into the dry ingredients. Also add the eggs. Roll the dough between two sheets of parchment paper, then put the dough in the freezer to freeze.
Cut the prepared dough into the desired shape and arrange it on a baking tray with a micro-perforated silicone mat. Bake in a preheated oven for 10 minutes at 170 °C.
Biscuit
Mix all the necessary ingredients for the sponge cake for 6 minutes. Line a baking pan with parchment paper and pour in the sponge mixture.
Bake in a preheated oven for 10 minutes at 180 °C. Shape the cooled sponge cake.
Insert
Mix the crushed cookies, peanut butter, and orange juice into a compact mixture and shape into balls.
Yogurt cream
In a bowl, add cold milk, whipped cream, ABC cheese, peanut butter, and yogurt powder, and mix with a mixer.
Using a piping bag, fill the molds halfway, then place the insert, followed by a thin layer of cream, sponge, and a final layer of cream. Cover the mold with cling film and put it in the freezer.
Glaze
Melt gold chocolate and oil in the microwave at 30 °C and glaze the frozen desserts.
Crispy leaf decoration
Blend all the ingredients into a smooth mixture. Use a spatula to spread the mixture into a silicone mold, and bake for 7 minutes at 180 °C.
Tip
You can freeze the cream in the freezer, but for better texture and quicker preparation of the individual portions, it is recommended to use a blast freezer.