For the filling 120g | chocolate paste 100g dried cranberries 90g | wheat flour 90g | sugar 3 | egg yolk 3 | egg protein 7 ml | cream liqueur For pink glaze 700g | powdered sugar 30 ml | beetroot juice 10 ml | lemon juice 2 1 egg white For white 120g | white chocolate icing
Prepare everything in advance.
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Step 1: Preparation of Stuffing.
Beat egg yolks with sugar 1 (30 g) and liquor. Add sifted flour and mix thoroughly. Introduce whipped whites with the remaining sugar (3 pcs.). Put the dough in a mold lined with culinary paper, place in an oven preheated to 175 ° C and bake for 25 minutes.
Step 2: Form the Filling
2 Grind the cooled cake into crumbs, combine with chocolate paste, pre-soaked and dried cranberries and mix thoroughly. Arrange the mass in molds and leave in the refrigerator for 2 hours.
Step 3: We Make Glaze
3. Beat the cooled egg whites (2 pcs.), Gradually adding first the lemon juice, then the icing sugar. Pour in beetroot juice and mix.
Step 4: We Cover and Decorate Sweets!
Candies removed from the molds. Dip half of the products in pink icing. Cover the remaining candies with white chocolate melted in a water bath and keep in the refrigerator until they solidify. Use the remaining icing to decorate sweets.
Step 5: Enjoy the Result With a Cup of Tea ;-)