Search:
Homemade jaffa cakes
Number of servings: 12
Ingredients
- Sponge cake
- Rice flour - 100 g
- Xylitol - 3 spoons
- Cocoa - 1 spoons
- Eggs - 4 pieces
- Extras
- Cherry jelly - 1 packages
- Dark chocolate - 1 bar
- Milk - 2 spoons
- Walnuts - 3 - 4 handful
Cooking instructions
- Beat the egg whites.
- Mix all the remaining ingredients, add beaten egg whites, then mix again.
- Put into mold and bake at 160 degrees for 30 minutes.
- Prepare jelly.
- Pour slightly solidified jelly on cold sponge cake and set to the fridge until jelly solidifies.
- Melt chocolate in water bath, add milk, let it chill for a while, then add partly solidified jelly.
- Chop finely nuts and sprinkle chocolate with nuts.
- Set to the fridge.
- Magda -
