SWELLENDAMKOEK MET ROOMVERSIERSEL
6 eiergele
6 eierwitte, styfgeklits
6 eetlepels water
knippie sout
1 teelepel vanilla geursel
1 ½ koppie strooisuiker
1 koppie koekmeel
½ koppie maizena
2 teelepels bakpoeier
Meng eiergele met water. Voeg sout, suiker en vanilla geursel by. Klits tot lig en romerig. Klits eierwitte styf.
Sif droë bestanddele saam. Vou eiergeelbeslag by droë bestanddele in. Vou styfgeklitste eierwitte in.
Verdeel in 2 koekpanne, of 2 broodpannetjies.
Bak 20 tot 25 minute teen 180°C.
Dit rys redelik hoog en is ‘n baie sagte koek.
Vir die versiersel op die koek het ek die volgende resep gebruik:
HOW TO STABILIZE WHIPPING CREAM
2 cups (500 ml) cream
2 teaspoons (10 ml) plain gelatin
4 tablespoons (60 ml) cold water
4 teaspoons (20 ml) nonfat dry milk powder
2 tablespoons (30 ml) powdered sugar
4 tablespoons (60 ml) instant dry vanilla pudding mix
Let gelatin thicken in cold water. Sprinkle the gelatin powder into the cold water. Let the mixture sit for 5 minutes, or until the liquid is slightly thick.
Stir constantly over low heat. Continue heating and stirring until all the gelatin dissolves, leaving no lumps behind. Do not let the liquid begin to boil.
Remove from heat and let the gelatin cool. Wait until it reaches roughly the temperature of your finger. Do not let it cool too far past this point, or the gelatin may set into a solid.
Whisk heavy cream until barely stiff. Whisk until thick, but not yet able to form peaks.
Whisk in the gelatin in a steady stream. Whisk constantly while pouring in the gelatin. Add rest of the ingredients and whisk until stiff peaks form.
Resep en foto: Petré van Jaarsveld
