Food & Drinks

Viennetta + wings = heaven

Viennetta + wings = heaven

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: Viennetta + Flügel.

When we talk about classics in the freezer, we are of course talking about… Viennetta! Every year, an average of 16 million (!) of the chocolate multi-layered vanilla ice cream cakes are eaten in the Netherlands. Sixteen million! But what if you combine Flügel and Viennetta? Then you get this divine Flügel Viennetta.

INGREDIENTS
250 grams of white chocolate
250 grams mascarpone
250 ml whipped cream
50 ml Flügel
200 grams of condensed milk
1 packet of vanilla sugar
cocoa powder

Need more
Baking paper
Cake pan 25×10
Plastic wrap

Regularly, we provide you with the most fun and delicious recipes featuring the red sweet drink in the lead role. From cupcakes to ice pops and from scroppinos to hot chocolate; Flügel is just really tasty in many things. This time, it’s the winter sports shot in the form of a layered ice cake.

Here’s how to make the Viennetta with Flügel

  1. Start by making the thin chocolate slices for between the Viennetta. For this, melt 150 grams of white chocolate in a bain-marie. Do this together with the 50 ml Flügel.
  2. When the chocolate is melted, add the remaining 100 grams of white chocolate and stir until everything is melted.
  3. Take 3 sheets of baking paper, place the cake pan on top, and trace the shape with a pencil so you know exactly how big to make the chocolate slices.
  4. Use a spoon and knife (or spatula if you have one) to make thin strips with the chocolate.
  5. Let the chocolate cool and harden.
  6. Whip the cream stiff with the packet of vanilla sugar.
  7. Fold in the mascarpone along with the condensed milk and then whip everything into a fluffy mixture.
  8. Line the bottom and sides of the cake pan with plastic wrap.
  9. Spread a layer of the mascarpone/cream mixture over the bottom, place a slice of chocolate on top, and repeat until everything is used up (finish with a layer of the mascarpone mixture). Then cover the top of the cake pan with plastic wrap as well.
  10. Place the whole thing in the freezer for at least 4 hours, but preferably overnight.
  11. Garnish with a bit of cocoa powder before serving the Flügel-Viennetta and cut into slices.

Image: Instagram @flugelnl