Amazing in taste and in appearance, a Bobby Fly triple is perfect for parties to treat up to 12 people. In this dessert he uses homemade butter ginger cake, plus sour lemon kurd and berry sauce made from blueberries with sugar. Share with friends: 
Time: 1 hour. 5 minutes. Difficulty: medium Servings: 8 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Gingerbread Cupcake:
- 3 tbsp. premium wheat flour
- 2 tbsp. l ground ginger
- 1 and 1/4 tsp ground cinnamon
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp baking soda
- 1/4 tsp salt
- 3 eggs of category CO
- 1 tbsp. molasses
- 1 tbsp. boiling water
- 2.5 tsp grated lemon zest
- Vegetable based non-stick cooking spray fats
- 3 tbsp. l finely chopped candied ginger (candied fruit)
- 10 tbsp. l (140 gr.) Butter at room temperature
- 1 tbsp. brown sugar (tamp tightly)
- Lemon Kurdish Stuffing (see recipe below)
- Blueberry Sauce (see recipe below)
- 2 cans (310 gr.) Of finished lemon kurd
- 2 tbsp. whipped to soft peaks of heavy cream with added sugar and vanilla (half for Kurdish, half for decoration)
Berry Sauce:
- 2 pack 0.5 l. fresh blueberries or 1 pack. frozen (pre-defrost)
- 1/4 Art. Sahara
- A pinch of salt
- 2 tbsp. l framboise (raspberry liquor)
- 1 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: cupcake, cream, biscuit dough, ground ginger, nutmeg, cinnamon, cloves, candied fruit, sugar brown, raspberry liquor, lemon juice, lemon zest, eggs, cream, flour, blueberries, molasses
Recipe preparation:
- Gingerbread Cupcake: Place the grate in the center of the oven and Preheat it to 180 ° C. Sprinkle 1 small spray a baking sheet. Cover the bottom of the baking sheet with parchment paper, sprinkle her culinary spray. Sift the flour into a medium-sized bowl and mix with ground ginger, nutmeg and cinnamon, cloves, soda, salt. Stir in candied ginger. Electric with a mixer in a large bowl, whisk the butter until light. Add brown sugar and whisk. Enter one egg at a time. Gradually introduce molasses, and then a glass of boiling water. Add grated lemon zest. Gradually mix the flour with the dry spices. Transfer the dough into the prepared form. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 20-25 minutes. Set to cool on the grill for 15 min Draw a knife along the sides of the mold. Take the cupcake out of the mold, remove parchment paper and place to cool on a wire rack. Cool and cut into cubes 2.5 cm.
- To assemble: Put in an equal layer in the glasses for the triefl cubes of ginger cake, put 1/3 of the filling from the top lemon kurd and 1/3 part blueberry sauce. Repeat 2 more times. Garnish with whipped cream. Cover and place before serving refrigerator for at least 4 hours or at night. Cream of Lemon Kurd: Put lemon kurd in a large bowl. Add half the whipped cream and mix. If you will not use Immediately refrigerate. Save the remaining whipped cream to decorate the tribal. Blueberry Sauce: Put blueberries and sugar in a medium-sized pot and salt and cook until the berries are soft and the sugar melts. Transfer to a blender and beat until smooth. Wipe in bowl through a sieve to trap solids. Add Framboise and lemon juice.
