Caramel Zebra Cup

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 package Caramel" pudding powder (for cooking; for 1/2 l milk)
  • 1 TABLESPOON Cocoa
  • 6-7 TABLESPOONS Sugar
  • 1/2 l Milk
  • 1 (400 g; divided twice) light-coloured Vienna floor
  • 75 g + 75 g whipped cream
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Mix pudding powder, cocoa, 2 tablespoons of sugar and about 100 ml milk. Boil up the remaining milk and stir in the pudding powder. Then bring to the boil again and simmer for about 1 minute. Let it cool down, stirring more often

  2. 2

    Use a glass or cookie cutter (6-8 cm Ø) to cut out 12 circles from the sponge cake bases (use sponge remains for other purposes)

  3. 3

    Whip 75 g cream until stiff. Stir the pudding again and fold in the cream. Layer pudding cream and sponge cake alternately in 4 large glasses. Finish with sponge cake. Put the glasses in a cold place

  4. 4

    Caramelise 4-5 tbsp. sugar and lemon juice until golden. Add 75 g cream and bring to the boil while stirring until the caramel has dissolved. Distribute into the glasses and let cool off

Nutrition Facts

KCAL
420 kcal
CARBS
56 g
FATS
17 g
PROTEINS
8 g

Categories & Tags

Dessert