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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Packung | Ladyfingers |
| 1/2 Tasse | Dark Rum |
| 1 1/2 x ca. 450 g | Butter (no substitutes) |
| 27 x ca. 30 g | chocolate chips semisweet |
| 12 | eggs |
| 2 1/2 Tasse | heavy cream |
| 1/4 Tasse | sugar |
| 1 Teelöffel | vanilla |
| 2 Esslöffel | vegetable oil |
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obtained from a friend who in turn received it Preparation: Paint outside of the ladyfingers with rum, and place flat sid springform pan. Melt butter in medium pan; remove from heat and add 24 oz. Beat the egg yokes into the mixture one at a time until all are incorporate
Whip the cream until thickened and add the sugar and vanilla. Continue whipping until very stiff. Turn the cake onto a serving platter, Store in the refrigerator.
Should make about 16 servings, or 8 - depending....
you may
One more note: I don't know to whom the credit goes for this "slightly" fa
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