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Bailoni Amarillo

The subtle temptation!

Amarillo is yet another way to enjoy the delicious apricot: produced in a traditional manner, this Amarillo will delight the palate with its hearty and fruity flavour!


Alcohol content

20% vol.

Packaged in the Original Bailoni "box-bag" bottles

0.7 litres | 0.35 litres - 6 bottles


Amarillo Cake

4 eggs
100g sugar
100g flour
1/2 tsp baking powder
1 lemon peel, untreated
500ml of whipped cream
1 sachet. Vanilla sugar
500ml yogurt (3.5% fat)
6 sheets of gelatine
60g powdered sugar
100ml Bailoni Amarillo
50ml Gold Apricot Nectar
6 sheets gelatine

Preparation

For the biscuit base, beat the eggs and the sugar until frothy. Fold in the flour and baking powder with the lemon peel.

Grease a baking tin with butter and sprinkle with flour. Place it in a pre-heated oven at 150°C for approx. 15 min.

For the yogurt cream, soften the gelatine for 5 minutes in cold water. Blend the yogurt with the powdered sugar. Transfer the softened gelatine to a pot with 1 tblsp of the yogurt cream and gently warm up. After the gelatine has dissolved, take the pot off the heat and gradually stir in 4 tblsp of yogurt cream.

Then pour the whole warmed-up mixture into the yogurt cream, mix well and leave standing in a cool place for a little while. Whip 500 ml of heavy cream until stiff and mix in with the cream. Then spread the cream evenly over the biscuit base. 

To create the Amarillo layer, soften the gelatine in cold water, dissolve over a low heat, allow to cool with 1 tblsp litres of Amarillo.

Mix the dissolved gelatine with the remaining Amarillo and Gold Apricot Nectar mix and coat the yogurt with it. Allow to stand for at least 6 hours


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Tradition and prestige since 1872

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