Description
This is a cake I made in honor of the return of my parents from Russia. If you like a delicate pastry with rum aroma, milk chocolate with whole hazelnuts and condensed milk, then this recipe is for you! In explanation of the Anthill, but a lot of differences, so I think this dish is its author.
Ingredients
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Butter
175 g
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Sugar
0.125 cup
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Yogurt
0.25 cup
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Chicken egg
1 piece
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Essence
-
Soda slaked vinegar
0.25 tsp
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Condensed milk
1 can
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Flour
2 piece
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Chocolate milk
100 g
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Waffles
100 g
Cooking
Mix for the dough butter (softened), sugar, yogurt, egg, rum essence, baking soda and flour. In the photo - faceted glass that I measured out the sugar and yogurt, and a Cup that measured out the flour. Of flour left about 2 cups. The dough should be soft and not sticky. Send it in the fridge (at night), but probably can in the freezer. I made the dough in advance.
Grate the dough on a grater (or skip through a meat grinder, it's easier, because the dough is much too soft). Bake at 180-200 deg. before Browning.
Crumble the dough (not too finely).
Waffles also crumble (and without them). I had wafer rolls with no additives.
Mix the wafer crumbs with the test.
Chocolate chopped (I've done it quite a brutal way))) and add to the mixture.
For the cream mix the condensed milk and butter.
Cream mixed with chocolate-waffle-t estanol crumbs and using a small glass dipped in water, to form cakes. To put to harden in refrigerator.
I got a small baking sheet cakes and leftovers I just rolled up into a sausage and sent in the freezer (was too lazy to sculpt, and so many turned out for our family). Bon appetit!
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