|3.||Chicken egg||2 PC.|
|5.||Cocoa||5 art. l|
|6.||Baking powder||1 Tsp|
|10.||Powdered sugar Cream||270 Column|
|11.||Butter Cream||180 Column|
|12.||Chicken Egg Protein Cream||2 PC.|
|13.||Vanilla Cream||1 Tsp|
|14.||Salt Cream||1 pinch|
Pour cocoa, flour, salt and baking powder into one container. Mix everything well.
Beat sugar, soft butter and eggs with a mixer, add vanilla to them and slowly pour milk.
Whisk a little more and then add the previously prepared dry mix with cocoa. Mix well until smooth.
Lay out the finished dough with a tablespoon on a paper-covered pan. The oven is about 10 to 15 minutes at 180 degrees.
For cream, add powdered sugar, vanilla and salt to the proteins, mix and dissolve the sugar in a steam bath. Do not heat much. After the sugar has dissolved, we begin to beat with a mixer and in the process add the melted butter. Beat up to a good density.
Put the cream on one half and put the second on top.
Chocolate cakes with protein cream turn out to be very tasty, the cookies themselves are very chocolate, tender and crumbly. The cream is gentle and light, all together creates an incredibly tasty cake. Such a sweet is perfect for family tea drinking.