Islere – dessert with baking powder and butter

Islere – dessert with baking powder and butter

* 200 g butter
* 150 g sugar
* 1 or
* free of rum
* 5 g baking powder
* 350 g flour
* 150 g nut

Boil the soft butter at room temperature with sugar until it becomes like a cream. Add a pinch of salt, egg and rum essence. Add flour mixed with baking powder and finally ground walnuts.

Laura, the one from whom I took the recipe, says that at the end 2-3 tablespoons of sour cream are added, but I found the composition too soft and I didn’t put it.

The dough obtained is cooled until it hardens considerably.

Spread on the floured table and cut circles with the mouth of a small glass. Put them in a tray lined with baking paper and put them in the oven over medium heat until lightly browned.

* Cream:

* 2 yolks
* 4 tablespoons milk
* 150 g sugar
* 2 tablespoons starch
* 150 g butter

Boil the yolks with the sugar until they become like a cream. Add starch and milk and mix. Put the bowl in a bain-marie and boil until the composition begins to thicken. Leave to cool then mix with soft butter.

* Glaze:

* 6 tablespoons sugar
* 3 tablespoons water
* 1 tablespoon cocoa
* 1 tablespoon butter

Cocoa is mixed with sugar then dissolved with warm water. Put on the fire and boil, stirring constantly, until the sugar melts. Add the butter and set aside.

Half of the amount of “circles” is glazed, the other is greased with cream. Glue two by two, grease the edges with a little cream and roll them in ground walnuts.


Islere – dessert with baking powder and butter
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