Recipes of the Langhe: English Soup
Some research on the origin of this dessert, in truth, has been done, but we are always in the mists. There are two theses: the cake would have originated in the kitchens of the Savoy and since the...
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Cooking tools:
- Oval serving dish
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Spoon
- Spatula
- Refrigerator
Ingredients
- 150 g Savoy Biscuits
- 1 glass Jamaica Rhum
- 250 g Apricot jam
- 1/2 kg Custard cream
- 1 glass Alkermes
- 150 g Chocolate cream
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