Indian with Whipped Cream

Tube temperature: 220 °C

1. whip the egg whites to egg whites. Mix sugar, egg yolks, vanilla sugar and water until creamy, add stiff beaten egg whites and flour.

Fill a spoonful of this quantity into greased, floured Indian doughnut molds, bake in the oven until golden brown, remove.

Spread a thin layer of hot jam over the tops of the doughnuts, cover with chocolate icing and, when dry, combine two doughnuts at a time with stiffly whipped, sweetened whipped cream.

Tip: To create a bulge, you can place a washed, dried, greased egg shell half in the sponge cake batter before baking.

Calories: 882 Difficulty: medium Price range: inexpensive

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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