Lambada Slices

For the lambada slices, first prepare the sponge cake. For the sponge, beat the eggs with the sugar until foamy and then carefully fold in the flour.

Spread on a tray with baking paper and bake at 200-220 degrees for about 12 to 15 minutes. Prepare a pudding with the orange juice and some sugar (according to package instructions), let it cool down and spread it on the cooled sponge cake base.

Whip the whipped cream with the vanilla sugar and the cream stiffener and spread over the custard.

Briefly dip the biscotti in rum or orange juice (or a mixture of both) and layer on top of the whipped cream. Decorate with the chocolate shavings.

Preparation Tip:

You can also soak the biscuits in a little Malibu mixed with orange juice - this gives an exotic aroma. If you wish, you can stir 1 - 2 tablespoons of shredded coconut into the cream and use it to decorate the lambada slices.

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