Description
Tender, juicy cakes, with a small addition of coconut to the batter, a chocolate layer, with lemon-honey impregnated, decorated with slices of lemon in cane sugar and the sweet of hazelnut, chocolate and coconut cakes just melt in your mouth! Very tasty with fresh coffee, fragrant tea or strong. Treat yourself or Your loved ones. And on the holiday table, these cakes can be submitted.
Ingredients
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Chicken egg
2 piece
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Sugar
0.5 cup
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Margarine
100 g
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Vanilla
1 pack
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Yogurt
1 cup
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Cheese
125 g
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Flour
2 cup
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Leavening agent
1.5 tsp
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Dark chocolate
100 g
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Coconut shavings
40 g
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Cognac
1 Tbsp
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Chocolate milk
30 g
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Hazelnuts
16 piece
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Lemon
1 piece
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Honey
1.5 Tbsp
Cooking
Margarine (room temperature) mix with sugar with a fork, add the eggs and mix well.
Add yogurt, vanilla, brandy, curd and beat lightly with a whisk until smooth.
Add the flour and baking powder, stir well.
Form (the size of 1/2 of the pan) cover with paper, spread half of the dough, flatten. Chocolate is finely chopped with a knife (you can grate) and distribute evenly across the surface.
Gently cover the chocolate layer the remaining batter.
Bake in a preheated 200*C oven until Golden brown (30-35 min), the readiness check with a toothpick, not paying attention to the chocolate layer.
Honey mixed with grated on a coarse grater with half a lemon, chocolate RUB on a small grater.
Slice the cake (without removing from the mold) rectangles and top liberally, evenly spread the lemon-honey mixture.
Sprinkle with chocolate.
To make candy: make small balls of hazelnut chocolate inside and covered with coconut.
Lemon cut into slices and two sides, roll in cane (can be plain) sugar, to decorate cakes candies and lemon slices.
Bon appetit!
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