Vanilla sponge biscuits with Amaretto

Creme:

250 ml Meggle Creme Dual honey

20 g honey

10 ml Amaretto

20 g chocolate

fresh fruit

Corpus:

4 eggs

125 g powdered sugar

80 g medium flour

pinch of salt

1 packet of vanilla pudding

1 teaspoon baking powder

Corpus instructions:

Whisk the eggs with sugar and gradually mix in all other ingredients. Pour into a tart form lined with parchment paper.

Bake for 5 minutes at 200 °C and then 20 minutes at 180 °C. Do not open the oven when baking to ensure the tort does not colaps.

Leave the tort in the oven for at least 5 minutes once done. Then allow the tort to cool in the form.

Creme instructions:

Cool down Meggle Creme Dual before whipping to temperature from + 6 °C to + 8 °C to achieve optimum result.

Whip chilled Meggle Creme Patisserie Dual with honey and liqueur, refrigerate and the layer it between the baked biscuits.

Decorate with chocolate and fresh fruit.