Description
Sandy-sponge cake with nectarines filling.
Ingredients
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Butter
100 g
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Brown sugar
0.5 cup
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Chicken egg
1 piece
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Flour
0.5 cup
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Leavening agent
0.5 tsp
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Chicken egg
3 piece
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Leavening agent
1 tsp
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Brown sugar
0.75 cup
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Cocoa powder
1 Tbsp
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Flour
0.75 cup
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Nectarine
1 piece
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Sesame
1 Tbsp
Cooking
First make shortcrust pastry. For this mix the flour and butter.
Add the egg and cane sugar.
Add flour and baking powder. Knead the dough. The dough is placed in the refrigerator for 30 minutes.
Prepare biscuit dough. Separate eggs into yolks and whites. RUB the yolks with sugar.
Add to the yolks the flour and mix well.
Vzbit in a solid foam proteins and add to the dough. Add to the mixture of cocoa and stir.
Removed from the refrigerator dough and roll out into the reservoir. Stacked in a round shape shortbread dough and form a roll.
Nectarine cut into strips.
Spread the peaches on the dough.
Pour the chocolate biscuit test.
On top decorate with sesame seeds. The form put in a preheated 180 degree oven. Bake for 30-35 minutes. It is served warm. Enjoy your tea!
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