Products Needed:
1 lb wheat bran
1 oz eggs
a dollop of vanillin
7 oz sorbite *
Cream Filling:
1/2 lb butter
1/2 cup water
1/2 tsp cognac
2 tbsp sorbite *
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Directions: 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
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