Brownie cream sandwich cake with cream – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Quantity: 12 cakes 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:
Double cake
- 0.66 Art. margarine and optionally for greasing molds
- 110 gr. unsweetened chocolate for baking
- 4 large eggs
- 2 tbsp. granulated sugar
- 2 tsp vanilla extract
- 1.33 Art. premium flour
- 1 tsp baking powder
- 1 tsp salt
Cream Filling
- 0.5 tbsp. margarine
- 0.5 tsp vanilla extract
- 3.5 tbsp. confectionery sugar (icing sugar)
- 3-4 tbsp. l warm water
Recipes with similar ingredients: semi-sweet chocolate, higher flour varieties, vanilla extract, icing sugar, eggs
Recipe preparation:
- For brownie: Preheat the oven to 180 ° C. Oil roll form, lay it with parchment paper and grease paper. In a suitable bowl, completely melt the margarine and chocolate in microwave, stirring every 30 seconds. Let cool slightly. beat the eggs in the mixer bowl. Add granulated sugar and vanilla whisk to mix the ingredients properly. Whip with mix with chocolate. In a medium-sized bowl, mix the flour, baking powder and salt. Add to the chocolate mixture and mix. Spread the dough evenly in the baking dish.
- Bake the brownies until stuck in the middle the toothpick will not stay clean for about 12-15 minutes. Remove from oven and let cool in shape for 10 minutes. Separate the edges with a knife and turn the brownie onto a chopping board to allow to cool completely. Cut in half into two large equal parts. For cream: In a bowl for a mixer, mix margarine and vanilla. Add confectionery sugar 1 cup at a time, after pour 1 cup of each glass l water and mix should get a thick mass. You may not need all water. Spread cream on one of the halves of brownie and cover on top second. Cut into 6 cm squares. Recipe for Brownie “Blondie” with curd cream.
