Buttermilk cream triangles recipe

Buttermilk Cream Triangles recipe

This article was published by: Matthew

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Ingredients

	For the sponge:
4	eggs
4 tbsp	hot water .
75 g	sugar
1 tsp	vanilla extract
1 tsp	grated orange peel
100 g	flour
25 g	corn starch
1 tsp	baking powder
	For the topping:
10 sheet(s)	gelatin
500 g	curd cheese
500 ml	buttermilk
2 tsp	vanilla extract
1 large can(s)	apricot halves, approx. 230g
200 ml	single cream
1 tsp	vanilla extract
	chopped pistachios

Instructions

Preheat the oven to 180°C.

Whisk the eggs with the water until creamy, then add the sugar, vanilla extract and orange peel. Whisk until well combined and frothy.

Combine the flour, the corn starch and the baking powder. Sieve and fold into the egg mixture little by little. Evenly divide the sponge mixture on a baking tray 30*30cm.

Bake for 15 minutes. Transfer the baking tray on a wire rack and allow to cool completely.

Soak the gelatin. Spoon the curd cheese in a bowl, stir in the buttermilk and the vanilla extract. Squeeze the gelatin and dissolve. First mix 4 tablespoons of the curd cheese mixture with the gelatin, then add this to the remaining curd cheese mixture. Spread on the sponge cake, then allow to set in a cool place for at least 3 hours.

Drain the apricots and cut in thin slices. Whisk the single cream with the vanilla extract until stiff. Fill the whipped cream in a piping bag with a star-shaped nozzle.

Cut the cake in 9 pieces (10*10 cm) and cut each diagonally, to get triangles. Extrude the whipped cream on each triangle, garnish with apricot slices and pistachios and serve.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a