Caramel Plasma Hats

Preparation steps

• First, prepare the caramel, which is the basis for further making the cream. Put the sugar in the sherpa and let it melt slightly. When it gets a fine caramel color, pour 1.5 dcl of milk over it and cook on low heat until the sugar dissolves. Stir the pudding into the remaining 1 dcl of milk, then cook it in caramel. Stir over low heat all the time with a wire. When the cream thickens, remove from the heat and whisk with a mixer. Cover with cling film to prevent crusting on the filling. While the filling is cooling, prepare the biscuit mass.
• Whisk 3 egg whites with 3 tablespoons of sugar, add one egg yolk and whisk briefly. Add the plasma flour mixture and half of the baking powder. Lightly combine with a silicone spatula. Place paper baskets in the muffin tin. Divide the biscuit mass evenly and bake for 15 minutes at 200C. Remove the baked cakes to the wire to cool. After 5 minutes, carefully remove the paper baskets. Cut the completely cooled cookies in half.
• Finish the filling. Whip the sweet sour cream and combine it with the caramel cream. Finally, stir in the ground plasma biscuits. Coat the halves of the cookies with cream and cover with the other half. Coat the outer edge as well, then roll it in ground plasma.
• Decorate the stuffed sausages with chocolate glaze. You can use white or dark chocolate as desired. I combined it for the first time, just to see which variant suits us better :) Melt a spoonful of margarine in a pan, remove it from the stove and immediately stir in the broken bar of white chocolate. Repeat the process with dark chocolate.