Preparation

Today we bring a recipe that will not leave you indifferent, a dessert for which you do not need much time, with very simple ingredients and the result is a perfect delight.

The energy value of biscuits is determined by their content of carbohydrates (flour), fats (olive oil) and sugar. It is a recipe with a high content of fat and saturated fat and moderate in sugar. The egg and the milk are both rich in proteins. Milk is also an excellent source of calcium, an essential mineral for the proper development of bones. It is recommended an occasional consumption and in moderate quantity. However, it is a source of vitamins B1, B3 and B12, calcium and antioxidants.

Elaboration:

We will start preparing the dough of the biscuit, for this we will beat in a bowl the eggs with the sugar and the lemon zest when we have a homogeneous mixture we will add the milk when it is integrated, we add the flour and the yeast and finally the Betis oil.

Once we have the dough preheat the oven to 200 ºC, pour the dough over a previously greased mold and bake at 170ºC for 45-50 minutes.

To the biscuit we are going to cover it with a chocolate cream and for that we are going to melt the chocolate in a water bath and when it is at 36ºC, we mix it with the semi-whipped cream and reserve it in the fridge to cool it well.

To decorate it, we will use a crunch of almonds, for this we will peel the almonds, toast them in the oven and cut them into slices. In a pot, put caramelize the sugar and, when it is caramel color, add the almonds and mix well. We make 4 sheets, place them on a silicone mat and let it cool.

To mount our biscuit, we have to cut the biscuit once cold in sheets. With the help of a pastry sleeve, place on top of each biscuit the chocolate cream and on top of it the broken almond crunch.

Note: the quantities indicated are for 4 units, cooking 50 min preparation 90 min.