Ingredients: for 15x22 cm oven
For the dough:
50 g unsweetened cocoa
50 g all-porpouse flour
70 g powdered sugar
2 egg yolks
50 g unsalted butter
2 tbsp sour cream
pinch of salt
1 tsp rum (optional)
few drops of vanilla extract
For the filling:
0,5 kg medlar
1 tbsp cornstarch
1 tbsp honey
For the top:
2 egg whites
40 g powdered sugar
few drops of vinegar (or lemonjuice)
Preparation:
- Wash the medlars and cook them in water until soft.
- Pour off the water. Make puree with a strainer from medlars. Let it cool.
- Add the starch and honey to the puree. Mix them.
- Preheat the oven to 180 Celsius (340 F).
- Mix flour, cocoa and salt in a bowl.
- Beat egg yolks, sugar and soft butter with the mixer.
- Add the dry ingredients to the mixture.
- Add sour cream, vanilla, rum too and stir them well. This dough will be thick and creamy.
- Spread the dough in the pan.
- Spread the medlar puree on the top of the dough.
- Bake the cake for 15 minutes.
- While the dough is baking beat hard foam from the egg-whites, add the vinegar and sugar. Beat them very well.
- Pull the dough out of the oven. Spread the foam on the top of the dough. Make a nice pattern on the top of the foam with a fork.
- Bake it in the oven for another 5-7 minutes.
- Let it cool and cut 5x5 cm (2x2 inch) cubes.
It's realy, only 50 g flour for dough?
VálaszTörlésYes, oven size only 15x22cm, small portion.
Törlés