Sponge fingers with eggnog

Ingredients Albumen 360 g Sugar 300 g Eggyolks 240 g Flour 300 g Procedure Whip the albumens with the sugar, meanwhile whip the egg yolks, mix them in delicately, at last mix in the sifted flour. Model some sponge fingers on wax paper by using a sac a poche having a diameter of 1,2 cm.. Dust with a generous amount of confectioners’ sugar. Bake them at 200° for about 8-10 minutes. Chantilly Cream with eggnog Ingredients Half-whipped cream 200 g Eggnog Toschi 200 g Mix in the half-whipped cream into the very cold eggnog.

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