Dry bran in oven, then mince and aerate.

Mix eggs with sorbite, cook through the mixture over 110°F on double cook and whisk. Then put bran step by step, add vanillin and stir up.

Put the batter in greased mold and bake for 20-30 minutes over 265°F. Cool the biscuit.

Dissolve sorbite in hot water, cool, mix with cognac. Whisk butter, then add prepared syrup step by step.

Cut the biscuit aflat into 2 bases, brush them with prepared cream and put one on another. Cut prepared base into small biscuits.

Calorie – 2250,0 kc