Who likes bajaderki, certainly love a bit subtler than their kokosiaczka. The recipe comes from Aunt Monica and is so tied to my childhood, that he relied on when making its flavors. Then sneaked further cuts to further enhance the taste of this dark chocolate mass, while composing an adult I appreciate her with a gentle coconut-band. The distinctive combination of two of its color is strong, elegant. He does it quite quickly and easily, at a similar rate disappears from the refrigerator, which is a must keep.
DARK CAKE:
about 4 packs of biscuits (32 - 36 pieces biscuit) - dependent on the mass density after standing for a moment in the refrigerator
0.5 cups water
2 tablespoons cocoa
10 grams of sugar
tablespoon butter
CLEAR CAKE:
10 ounces coconut
12.5 grams of butter
10 grams of powdered sugar (!)
Preparation:
DARK CAKE:
first Biscuits in a food processor to grind meat.
second Hot water, add sugar, cocoa and butter thoroughly.
third Combine with flour biscuits.
4th Set aside in refrigerator.
CLEAR CAKE: 5th Blend the butter and sugar for white.
6th Add coconut, just to combine.
TOTAL:
7th Check the consistency of dark matter and if necessary add additional biscuits.
8th On the dark rectangular roll dough.
9th With the blade wsmarować the cake is not clear.
10th Roll into a roll and roll, just glue dark end of the peel.
11th Store in refrigerator.
Enjoy!
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