Baking time: Flügel Monchou cake
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Monchou cake with Flügel.
Flügel? Delicious! And Monchou cake? Also delicious! So why not combine the two and make a Flügel-Monchou cake? Exactly, let’s get to it!
INGREDIENTS
For the middle layer: 150 grams (frozen) raspberries
6 bottles of Flügel
2 tablespoons sugar
3 sheets of gelatin
For the base:
175 grams Liga (1 pack)
75 grams of butter
100 g butter at room temperature
400 ml whipped cream
100 g white caster sugar
1 packet of vanilla sugar
1 packet of Klop-Fix
400 g Monchou (at room temperature)
For the topping
250 g raspberries (fresh or frozen)
2 bottles of Flügel
30 g sugar
10 g cornstarch
How to make the Flügel-Monchou cake
For the middle layer:
1. Soak the gelatin sheets in cold water for at least 10 minutes
2. Put the raspberries with 5 bottles of Flügel and the sugar in a saucepan and heat this layer
3. Let this sit until the raspberries are cooked down.
4. Mash the mixture into a sort of jam and turn off the heat
5. Place cling film on a round deep plate or in a 20 cm baking tin
6. Heat the contents of 1 bottle of Flügel in the microwave
7. Squeeze out the gelatin
8. Dissolve the gelatin sheet by sheet in the warm Flügel
9. Add this gelatin mixture to the (somewhat cooled) raspberry mixture
10. Pour it onto the plate or into the tin and let it set in the fridge
For the base:
1. Put a small saucepan on with butter and let the butter melt completely
2. Crush the Liga biscuits
3. Mix the Liga biscuits with the butter and pour this into a springform lined with baking paper
4. Press down with a spoon and place in the fridge to cool
100 g butter at room temperature
1. Whip the cream with the sugar, vanilla sugar, and Klop-Fix until stiff
2. Beat the Monchou until smooth and even
3. Gently mix the Monchou and the whipped cream together
4. Scoop the mixture into a (disposable) piping bag
Building up:
1. Take the base out of the fridge
2. Pipe a layer of Monchou/whipped cream mixture onto the base
3. Place the set Flügel jelly on the first layer
4. Pipe the rest of the Monchou/whipped cream mixture on the jelly and smooth it out nicely
5. Put the cake in the fridge to set
The topping:
1. Put the raspberries with the Flügel and the sugar in a pan and slowly bring to a boil
2. Let it simmer gently so that the raspberries partially break down
3. Dissolve the cornstarch with 1 tablespoon of the cooking liquid
4. When the raspberries are mostly cooked, add the dissolved cornstarch
5. Cook this while stirring for about 3-5 minutes on low heat and then let it cool completely
6. Take the cake out of the fridge
7. Spread the Flügel-fruit over the cake and return to the fridge for at least 4 more hours
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