Mug dessert from a few ingredients — an amazing treat ready in no time recipe
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Dough:
Cream:
Preparation procedure
- Unlike other recipes, in this case you should start with the cream so you won't have to wait for it to cool later. You'll need the milk first, then the sugar and the pudding powder. When you cook the pudding to the desired consistency, add the lemon zest and then the butter. Set aside to cool slowly at room temperature. Meanwhile you have time for the next phase.
- The batter is prepared gradually: first beat the egg yolks and gradually add all the other ingredients to the resulting mixture, except for the egg white.. You will then whip the egg white into stiff peaks and gently fold them into the batter base. This procedure will give your cake moisture and fluffiness. Leave a few walnuts aside as they'll come in handy for the final touch. Then pour the batter onto a baking sheet lined with parchment paper and put it in the oven. The ideal temperature is 180 degrees. Baking time depends on the thickness of the batter, but 15–30 minutes is ideal. Then remove the cake and let it cool slowly as well.
- When the cake is firm enough to hold, take it off the sheet, place it on the kitchen counter and take a large knife. If it's tall, slice it horizontally. If it's rather low, make the usual two halves. One will serve as the base, on which you put roughly ¾ of the vanilla cream. Then place the second half on top. Spread the remaining cream on it and then sprinkle a little of the walnuts you set aside during the batter preparation. It is then advisable to put the mug cake in the fridge for at least two hours. After that, take it out, cut and taste. It's a delight, isn't it?
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