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Banoffee is one of the cake artist Emma Iivanainen favorite.
This time he has replaced the banana kirpeällä puolukalla. The bottom too has got its own touch in to as gingerbread did come up from the bottom of the christmas.
Banoffee completed incredibly quickly. In just fifteen minutes. It is convenient to provide a surprise for guests, Iivanainen winked.
Wonderful fudge comes pre-boiled kondensoidusta milk. Sure, you can boil the fudge too, but the finished caramel is very good.
lingon banoffee(10-12 return)
Bottom:
100 g of melted butter
300 g gingerbread cookies
Filling:
1 can (397 g) kinuskiksi boiled condensed milk
200 g lingonberries
4 dl whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1. Mix melted butter and crushed biscuits together and press the mixture into the serving on a plate about 24 cm size of irtovuoan the edge of the inner side.
2. Spread the caramel on the biscuit base on top and sprinkle with lingonberry fudge to the surface.
3. Whip the cream to a froth and the taste of sugars. Extrude or spoon the whipped cream of lingonberries on top. Remove the casserole from the edge and decorate the banoffee murustetulla piparkak ulla and puolukoilla.
Recipe: Emma IIvanainen: Emma's sweet christmas (Docendo 2016)
Start the whipped cream extruding the cake in the middle. Moving swiftly and using a firm grip towards the edges. EMMA IIVANAINENEVE PALJAKKA eeva.paljakka@iltalehti.fi
