Cream Apples and Raisins California Salvador
Material- 2 pieces of vanilla sponge biscuits (50 g per piece)
- 30 g apricot jam
- 2 fruit apples, peeled and sliced and boiled with a little sugar and Salvador (a type of wine to drink apple flavor)
- 1 piece mint leaves
- 10 g jelly
- 20 g raisins California
- Sliced almonds for garnish
Cream content
- 2.6 liters of milk
- 80 g sugar
- 4 egg yolks
- 6 sheets leaf gelatin
- 6 ml Salvador
- 560 ml whipped cream
- Vanilla
- Salt
Cooking Method
- Spread apricot jam over the biscuits and place in baking dish oval
- Then followed by a smear of cream sprinkle the contents on it without raisins 15g approx.
- Spread apricot jam on the next biscuit pieces and place it over vanilla biscuit which had been rubbing cream content.
- Arrange apples on top and sprinkle raisins again.
- Pour the jelly on top
- Remove cake from pan and garnish the edges with sliced almonds.
Cooking Cream of Contents
- Heat milk, sugar, egg yolks, and salt in a saucepan over low heat. Remove from the heat and the input leaf gelatin. Store in the refrigerator.
- Enter Salvador and whipped cream into gelatin mixture that has been cooled earlier.
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Published: 2011-04-23T05:00:00-07:00
Cream Apples and Raisins California Salvador
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