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Cake potatoes spruce cones from biscuit crumbs

Cooking recipes / Top Picks / Pastries

10 servings
2 hours 40 min

Biscuit cookies - 250 gr, Walnuts - 30 gr, Cocoa powder - 3 gr, Eggs - 1 pc, Sugar - 3 tbsp, Milk - 150 ml, Butter - 150 gr, Vanillin - to taste, Powdered sugar - to taste

Ingredients.

I passed stale cupcakes along with nuts through a meat grinder. We mix dry ingredients: crumbs with nuts and cocoa.

We start preparing butter cream on milk and eggs (& quot; Charlotte & quot;). Heat milk and sugar, stirring, bring to a boil.

In a separate pan, beat the egg with a whisk.

Without stopping whipping, pour hot sweet milk into the egg in a thin stream.

We bring the mixture not to low heat almost to a boil, stirring all the time. Cool the milk syrup a little.

While the syrup cools, warm the oil softened at room temperature and beat slightly.

Whisking the oil, introduce milk syrup in small portions and mix well until smooth. When introducing the last portion of syrup, add vanillin.

Pour a mixture of crumbs, nuts and cocoa into the resulting cream. Mix thoroughly. A viscous, homogeneous mass should be obtained.

We sculpt a cake in the shape of a spruce cone. We make scissors on the bump & quot; scales & quot;.

Sprinkle the finished cakes on top with icing sugar and put in the refrigerator for two hours.

Have a nice tea party!