Spaghetti pie
If you like spaghetti ice cream, you will love this cake. The recipe results in a dripping pan.
First make a biscuit dough from 4 eggs (beat the egg whites until stiff), 2 tablespoons water, 125 g sugar, 1 p. Vanilla sugar, 60 g flour, 60 g cornstarch (mix first and add to the egg mixture last)
Bake in oven for about 10 minutes on baking paper in the dripping pan at 200 degrees. Let cool down.
For the cream: 1200 g cream, 400 g sour cream, 500 g cream quark, 4 p. Vanilla sugar, 4 p. Custard powder without cooking, mix 2 p. Cream stabilizer with blender, place on cooled ground.
Puree 600 g strawberries (if necessary add sugar), spread on the cream and decorate with 200 g white chocolate chips.
Ab in the fridge for at least 1 hour. If you like it at least optically original, push the cream through a potato sieve, then spaghetti and the cake is higher overall. But that's a lot of work and the taste is the same.
This cake is always a hit. but it also saturates well and the biscuit will be nice and soft the next day. I have not tried freezing yet.
