Laganini

Preparation steps

• frothy margarine with vanilla sugar and powdered sugar, slowly add the egg yolks one by one, then the milk, and the flour of course mixing everything in order. Finally, add solid egg whites with baking powder and place in a baking tray spread with margarine, as the mixture is a little thicker, level it with a spatula / spoon, whatever or simply shake the baking tray, ie hit the surface (in my case, the tiles always get damaged). direct. Bake at 180 degrees until the edges of the biscuits separate from the mold (some 15-20 min, check with a toothpick
• cream 1 Slightly soak the baked biscuit with milk if desired. The cream goes hot on the biscuit, so we prepare it when the biscuit cools down a bit. Mix pudding powder, sugar and vanilla sugar and thickener and cook in milk and sweet cream.
• cream 2 was planned to decorate it with whipped sweet cream but I gave up and made another cream means, mix the sweet cream. from the pudig cream separate about 1/3 and in the hot add gelatin (which we of course soaked in 4 tablespoons of cold water) and work well so that there are no lumps. Add the gelatin pudding to the solid sweet cream and combine.
• Of course, before all this, I boiled the frozen cherries with a little water and sugar just enough to soften them up a bit.
• Sprinkle cream 1 on the biscuit, arrange the cherries and put cream 2 over them. Decorate as desired but I left it just like this with cream 2 as a decoration (inspiration had left me :))