Name: Lick‑your‑finger – a traditional dessert with cocoa batter and a delicate meringue cream
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 7 egg yolks; 200 g granulated sugar; 200 g all‑purpose flour; 1 teaspoon baking powder; 2 tablespoons good quality cocoa; 11 tablespoons water; 2 tablespoons vegetable oil; 7 egg whites; 220 g granulated sugar; 500–600 ml milk; 2 packets vanilla pudding powder; 400 ml whipping cream (min. 31 %); grated dark chocolate to taste

Beat the yolks with the sugar until light and frothy. Add the water, oil, cocoa and baking powder. Finally fold in the flour and work into a smooth, semi‑liquid batter.

Pour the batter into a greased and floured baking tray or pan (approx. 30 × 40 cm). Bake in an oven preheated to 180 °C for about 20–25 minutes. After baking, allow the base to cool slightly.

Cook a very thick pudding from the milk and vanilla pudding powders, without adding sugar. Meanwhile whip the egg whites with the sugar into stiff peaks. Remove the hot pudding from the heat and immediately, carefully but thoroughly, fold in the egg white foam. A fluffy cream will form.

Spread the hot or lukewarm cream evenly over the baked batter and let it cool completely.

Whip the whipping cream until stiff, spread it over the cooled cream and sprinkle the surface with grated dark chocolate. Chill the dessert in the refrigerator for at least 2 hours.

Lick‑your‑finger – a traditional dessert with cocoa batter and a delicate meringue cream

Lick‑your‑finger – a traditional dessert with cocoa batter and a delicate meringue cream

For 12 portions

Ingredients

Cocoa batter:

Vanilla cream:

Top layer:

Preparation procedure

Total preparation time

Number of servings

Tips for best results

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