Chocolate Shortbread with Raspberries

A multi-layer portioned dessert, which, in common with the famous only layered cake – Napoleon. Lay out chocolate shortbread cookies and whipped cream with fresh raspberries, and a serving Napoleon is ready. The dessert impresses with its taste, spectacular look and simplicity of preparation. Especially if you already have it ready biscuit. After all, it can be baked in advance and stored tightly closed. For these napoleonchiki chocolate shortbread cookies should be ideal: saturated and melting in the mouth with every bitten bite. This is how it goes with this recipe. Share with friends: Time: 1 hour. 50 minutes Quantity: 6 sandwiches. Recipes use measured containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chocolate Shortbread Cookies

• 0.5 tbsp. butter at room temperature
• 1/4 Art. granulated sugar
• 1/4 Art. powdered sugar
• 3/4 Art. premium flour
• 2 tbsp. l cocoa powder
• 1/4 tsp salt

Cake and cream

• 2/3 Art. whipping cream
• 2 tbsp. l Sahara
• 2 tsp skimmed milk powder
• 0.5 tsp vanilla extract
• 1,5 – 2 tbsp. fresh raspberries
• Powdered sugar, for sprinkling

Recipes with similar ingredients: chocolate chip cookies, milk powder, cream, raspberries

Recipe preparation:

1. Beat butter with granulated sugar and icing sugar until pale and lush mass, about 3 minutes. When kneading Shortcrust pastry is very important to beat butter well with sugar. Thanks to this, the cookies turn out to be melting in the mouth.
2. Sift flour, cocoa powder and salt into a separate bowl. Add flour mixture into butter and mix until smooth. Form a disk from the dough, wrap it in a cling film and put in the fridge for about 1 hour.
3. Preheat the oven to 160 ° C and cover the baking sheet with parchment paper.
4. Expand the dough and knead a little to make it softer, this will make it easier to roll. Roll the dough lightly sprinkled with flour the working surface into the layer a little thicker 0.3 cm. Using a 6 cm diameter corrugated die cut, cut out gingerly place the cookie on a baking sheet, if necessary re-rolling the dough.
5. Bake cookies for 13-15 minutes so they can be easily removed a spatula with a baking sheet. Cool cookies on a baking sheet, then shift.
6. To collect the cake, whip the cream until soft peaks, then add sugar, skimmed milk powder (optional, if you whip cream in advance – milk powder will stabilize them all day) and vanilla. Put cream in a pastry bag with a large nozzle star.
7. Put cookies on a plate and put a little whipped in the center cream. Spread 3 to 4 raspberries around the cream (the cream will hold them in place) and cover with a second cookie on top. Jerk off in the center of this cookie is also a little cream and spread around 3 – 4 raspberries. Cover with a third cookie and sprinkle with sugar powdery. Repeat the same with the remaining cookies. Dessert can be collected in advance 4 hours before serving and stored in the refrigerator. The cookies themselves will be kept airtight for a week container. Or freeze the cake for 3-4 weeks.