Description
Well, just mouth-watering, mouth-watering brownies from "wet" sponge cake soaked in creamy toffee, with a seductive aroma of vanilla and roasted coconut souffle.
Ingredients
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4 piece
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150 g
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0.5 cup
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1.5 cup
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1 cup
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1 pack
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1.5 Tbsp
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3 Tbsp
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150 g
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Cooking
Softened margarine, mix with 1 Cup sugar.
Beat the yolks with the vanilla in the lush foam, pour the milk, add the mashed margarine, flour and baking powder and beat with a mixer.
Now I will write to you about my error: creamy toffee I broke, then cut into pieces, turned out they are bulky and apparently heavy, so when baking, under weight too quickly sank to the bottom and bottom cakes were solid chewy candy (although my daughters enjoyed it very much), like eating a biscuit toffee "Golden key" :-D That's why I suggest the toffee to grate and sprinkle them on the dough when baking the chips gradually permeated the dough. And here is a photo, like I did.
Here are creamy, soft Fudge and should be rubbed.
Oh Yes I'm a little deviated from the procedure... so, back to the test! In a greased form pour the batter and top with grated Fudge and place in the preheated oven for 20-30 minutes. Bake at 180 degrees.
While baked cake, prepare the coconut cream: whip whites into a thick foam, add one spoon 1/2 Cup of sugar, still whisking, add coconut and gently mix the mass with a spoon from top to bottom. After the allotted time remove the form, put protein and coconut paste on the sponge and smudge.
Put back in the oven for another 20-30 minutes for Browning the coconut souffle.
Allow to cool in the baking pan, carefully lay the biscuit on a plate and cut into pieces - triangles or squares as you wish.
Well, just juicy, flavorful tenderness!!! Warm tea and help yourself!!! Bon appetit!!!
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