Snow Doughnut




Rating: 3.55 / 5.00 (47 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:



For the dough:










For the Parisian cream:




For the decor:




Instructions:

For the snowdrop, first beat egg whites, salt, fine granulated sugar well, but still creamy. Add walnuts with some orange and lemon zest, then add butter and flour alternately.

Coat the cake pan well with butter and sprinkle with breadcrumbs. Bake at 170 °C top/bottom heat for 50-60 minutes, depending on the size of the pan. Do not use hot air.

After baking, leave in the pan for a while, turn out of the pan and let cool.

For the Parisian cream, bring whipping cream to a boil, remove from heat and stir in couverture or chocolate lentils. Let stand for a few minutes.

Then spread hot apricot jam on the Guglhupf and glaze with lukewarm Parisian cream.

Allow the Parisian cream to set a little and decorate the snow cone cake with white chocolate shavings.

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