Preparation
- Fry the cut up bread rolls.
- Boil up the cream.
- Stir the eggs with the sugar until smooth and slowly mix with the cream.
- GOLDSTEIG Ricotta,, GOLDSTEIG Mascarpone, and the rest of the ingredients to the bread rolls and mix with the cream and egg mixture, then flavour with the gingerbread spices and vanilla.
- Place in two 1/1 GN trays lined with baking paper and bake in a combi-steamer at 180°C for about 60 minutes.
- Cut the baked Ofenschlupfer into pieces of the same size and sprinkle with icing sugar.
Serving suggestion
- Mix the egg yolk with the sugar and vanilla powder.
- Boil the milk up and stir small quantities into the egg mixture.
- Thicken the mixture in the bowl in a bain marie at 70°C.
- Stir in the chopped chocolate, flavour with lemon zest and Amaretto.
Ingredients
For 50 people:
- 1 GOLDSTEIG Ricotta, 2.5 kg
- 1 GOLDSTEIG Mascarpone, 2 kg
- 1.5 kg cut up bread rolls
- 400 g roasted nuts mixture
- 400 g chopped dark chocolate
- 300 g dried and chopped apricots and plums
- 700 ml cream
- 40 eggs
- 500 g sugar
- Ground vanilla
- Gingerbread spices
Serving suggestion:
Vanilla sauce:
- 40 egg yolks
- 600 g sugar
- 3 l milk
- 15 g vanilla powder
- 500 g white chocolate
- 5 lemons for zest
- A shot of Amaretto
Recipe download
