Soft, resilient, with pieces of hazelnut, coconut and drops of dark chocolate, blondie’s cakes from Guy Fier – A unique example of traditional Sunday baking. Use molds in the form of a snowflake or staff to give to these cakes праздничный вид. 
Time: 1 hour. 10 min. Difficulty: easy Quantity: 9 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Cooking spray
- 1 tbsp. premium wheat flour
- 1/2 tsp baking powder
- 1/2 tsp soda
- 1/4 tsp fine salt
- 5 and 1/3 Art. l (80 g.) Unsalted butter temperature
- 85 g room cheese curd
- 1 tbsp. light brown sugar (tamp)
- 1 large egg
- 1 tbsp. l vanilla extract
- 1/2 tbsp. chopped hazelnuts
- 1/4 Art. sweet coconut flakes
- 1/2 tbsp. granules or pieces of dark chocolate
Recipes with similar ingredients: flour, cottage cheese, sugar brown, eggs, vanilla extract, hazelnuts, coconut shavings, dark chocolate
Recipe preparation:
- Preheat the oven to 180C. Sprinkle with cooking spray glass baking dish measuring 20×20 cm.
- In a small bowl, combine flour, baking powder, soda and salt.
- In a large bowl of the mixer, whisk the butter at medium speed and cream cheese until light. Add brown sugar and whisk another 3-4 minutes Add eggs and vanilla extract. Enter flour mix and beat at low speed until smooth. Add hazelnuts, coconut and chocolate and mix with a wooden shoulder blade.
- Put the dough in the prepared form and bake until dry toothpicks “35-40 min. Without removing from the mold, let the biscuit cool in for 20 minutes, and then cut into cakes.
