Description
Delicate crumbly chocolate base, a slightly dried flavorful filling, crunchy clouds of weightless sponge cake – this cake will be a decoration of any holiday table!
Ingredients
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Butter
120 g
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Yolk egg
2 piece
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Flour
200 ml
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Cocoa powder
3 Tbsp
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Salt
1 pinch
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Egg white
2 piece
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Chicken egg
1 piece
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Sugar
4 Tbsp
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Flour
3 Tbsp
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Corn starch
1 Tbsp
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Leavening agent
0.333 tsp
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Vanilla
1 pinch
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Brown sugar
200 ml
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Pumpkin
200 g
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Persimmon
1 piece
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Lemon
1 piece
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Butter
30 g
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Sugar
1 Tbsp
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Coconut shavings
2 Tbsp
Cooking
Begin cooking cakes should be cooking the toppings. Small cubes cut peeled pumpkin.
Persimmon ( I have frozen-not thawed) cut into small cubes, with lemon erase zest.
In a pan melt the butter and add the brown sugar TM "Mistral". Dissolve sugar and put the pumpkin. Simmer, stirring occasionally, until tender. Add the persimmon, lemon zest, and pour all lemon juice – 1 tablespoon. Simmer over low heat until thick and complete evaporation of excess fluid. All the while stirring, not allowing to burn. Allow to cool and put overnight in a thin layer on the plate, giving a little pozvanete.
For this dough to punch in a food processor to crumb the cold butter pieces and sifted cocoa with the flour. Add yolks and pulse mode let the dough gather into a ball.
Wrap in cling film and put into the fridge for an hour.
Roll out the dough, cut circles with a diameter slightly more than the bottom of the molds. Spread the prepared cookie dough, pressing the edges.
Sprinkle a spoonful of the filling.
Vzbit in a solid foam protein 3, in the end adding small sugar TM "Mistral". Switching the mixer on low speed, stir in the yolk.
Pour on top of flour sifted with starch and baking powder in the flour gently with a spatula stir it into the dough.
Fill molds almost to the top with dough and bake in a preheated 200 degree oven. The first 5-7 minutes in the oven on a lower heat, then it would be good to include convection and diminished temperature to 180C, bake until porozumenia biscuit and a dry splinter.
Allow to cool completely and carefully remove the cakes on a wire rack. Let them stand a couple of hours and a little dry.
For the filing to break in the grinder small sugar TM "Mistral" and coconut flakes.
Sprinkle mixture on top of brownies and serve.
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