Panacris cream filled Lica leaves
Lica Wafers with Panacris Cream - A Nostalgic Dessert with a Modern Twist I invite you to rediscover a classic dessert that combines childhood memories with the refined taste of the present: Lica wafers filled with Panacris cream. This simple and quick recipe will bring joy to your tables, perfect for any occasion. The preparation time is about 30 minutes, and resting in the fridge overnight will ensure a perfect taste. The final result will be a delicious cake, ideal for 12 servings. Necessary ingredients: - Wafer sheets - 4 pieces - Digestive biscuits - 400 g - Colored Turkish delight - 250 g - Butter - 250 g (soft, at room temperature) - Dark cocoa - 50 g - Grated coconut - 100 g - Blueberry jam - 100 g - Strawberry pudding (Dr. Oetker) - 1 packet - Granulated sugar - 6 tablespoons - Milk - 800 ml - Vanilla sugar - 2 packets - Chocolate glaze (Dr. Oetker) - 1 packet - Colored candies (for decoration) Step by step to a perfect result: 1. Preparing the pudding: Start by preparing the strawberry pudding according to the instructions on the package. Use cold milk for an intense flavor. Mix well to avoid lumps. Allow the pudding to cool completely. 2. Preparing the mixture: While the pudding cools, crush the Digestive biscuits and colored Turkish delight. You can use a food processor or a meat grinder to achieve a fine texture. This step will ensure a pleasant cream consistency. 3. Creating the cream: In a large bowl, add the soft butter and granulated sugar. Mix until you get a fluffy composition. Add the dark cocoa, grated coconut, blueberry jam, and the mixture of biscuits and Turkish delight. Gradually incorporate the cooled strawberry pudding. Mix well until all ingredients are perfectly combined. 4. Filling the wafer sheets: Place a wafer sheet on a platter and spread a generous layer of cream evenly. Continue to add wafer sheets, alternating with cream, until all ingredients are used. The last wafer sheet will remain uncovered. 5. Pressing the cake: Cover the cake with a sheet of parchment paper and place a weight on top (it can be a cutting board or another platter). Leave in the fridge overnight, allowing the flavors to meld and the cake to set. 6. Preparing the glaze: The next day, prepare the chocolate glaze according to the instructions on the package. Ensure it is well mixed and not too hot, so it doesn't melt the cream. 7. Decorating the cake: Remove the cake from the fridge, take off the weight and the parchment paper. Pour the chocolate glaze evenly over the cake. Then, decorate with colored candies for a cheerful and attractive look. Serving suggestions: The cake can be cut into squares or triangles and served alongside fruit tea or a cup of coffee. It is perfect for parties, birthdays, or simply as a delightful treat on weekend evenings. Frequently asked questions: - Can I use other types of biscuits? Yes, you can experiment with Oreo biscuits or oat biscuits for a healthier option. - How can I improve the texture of the cream? If you want a smoother texture, you can use a blender to combine the ingredients well. - What other fruits can I use? Instead of blueberry jam, you can opt for raspberry or strawberry jam, offering a different flavor. Calories and nutritional benefits: This cake has a moderate calorie content, with approximately 250-300 calories per serving, depending on the ingredients used. Digestive biscuits provide fiber, while coconut adds healthy fats. Strawberry pudding offers essential vitamins and minerals, while the sugars in the jam contribute to quick energy. Possible variations: For a more exotic note, you can add a few drops of almond essence to the cream or replace colored Turkish delight with dried fruits. Additionally, you can enhance the cream by adding a little rum or whiskey for a deeper flavor. I hope this recipe inspires you to create a delicious dessert full of memories and joy. Share it with your loved ones and enjoy every bite! Enjoy your meal!
Ingredients
- wafer sheets 4 pieces
- Digestive biscuits 400g
- colored rahat 250g
- butter 250g
- black cocoa 50g
- grated coconut 100g
- blueberry jam 100g
- Dr. Oetker strawberry pudding
- 1 pouch
- granulated sugar 6 tablespoons
- milk 800ml
- vanilla sugar 2 pouches
- Dr. Oetker chocolate glaze
- 1 pouch
- colored candies for decoration
Preparation
The strawberry pudding is prepared according to the instructions on the packaging. The biscuits and colored marshmallow are grated using a Moulinex grater or a meat grinder. To this mixture, soft butter, cocoa, vanilla sugar, coconut, and cold pudding are added, mixing until all the ingredients are homogeneous. The wafers are filled with the obtained cream, covered with a sheet of parchment paper, a weight is placed on top, and left to cool until the next day. The glaze is prepared according to the instructions, spread over the cake, and then decorated with colorful ornaments.
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