Viking’s dessert

Viking’s dessert

Total: 1 hr 10 min. | Active: 1 hr
vegetarian
Nutritional value / people: 701 kcal
, Fat: 41 g
, Carbohydrate: 71 g
, Protein: 8 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

120 g sugar
¼ tsp bourbon vanilla powder
¼ tsp cinnamon
2 pinches salt
2 fresh eggs
125 g dark chocolate, in pieces
120 g butter, cut into pieces, soft
70 g white flour
70 g ground almonds

To assemble

1 ½ tbsp water
2 tbsp raspberry jam
4 biscuits (e.g. Digestive)

To decorate

150 g light marzipan
300 g dark chocolate, finely chopped
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How it's done

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Dough

Combine the sugar, vanilla, cinnamon, salt and eggs in a bowl and continue stirring until the mixture becomes lighter in colour. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter while stirring, add to the mixture. Fold in the flour and almonds, spread on a baking tray lined with baking paper in a rectangle measuring approx. 20 x 30 cm.

Bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

To assemble

Cut the biscuits into pieces, add water and mix to create a compact, mouldable mass. Line a cup with plastic film, press in the mixture and shape into oval hats. Spread 1/2 tbsp. jam onto each biscuit and place the hats on them.

To decorate

Shape half the marzipan into 8 horns, set aside. Roll out the remaining marzipan between two pieces of baking paper to a thickness of approx. 4 mm. Cut out rounds with nozzles, cut out bands. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Coat the hats with chocolate on baking paper, allow to cool for approx. 2 mins. Add the marzipan decoration.

How-tos

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