Vanilla sponge biscuits with Amaretto
250 ml Meggle Creme Dual honey
20 g honey
10 ml Amaretto
20 g chocolate
125 g powdered sugar
80 g medium flour
pinch of salt
1 packet of vanilla pudding
1 teaspoon baking powder
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.
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.