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PRODUCTS
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1. White flour - 3 tea cups 2. Sugar - 2 and 1/2 tea cups 3. Powdered sugar - 1 tea cup 4. Cocoa - 3 tablespoons 5. Vanilla - 1 pce 6. Bulgarian yogurt (2% fat) - 500 grams. 7. Sodium bicarbonate - 1 teaspoon 8. Sunflower oil - 1/4 tea cup 9. Eggs - 2 eggs 10. Cow butter - 1 packet of 125 grams 11. Rum or cognac - 3 tablespoons 12. Fresh pasteurized milk - 5 tablespoons |
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METHOD OF PREPARATION
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Make dry mixture of the flour, cocoa, vanilla and 1 and 1/2 tea cups of the sugar. Put the soda in the yogurt and after foaming add the oil, the two beaten to snow egg whites and finally the dry mixture. Stir well and pour into oiled and floured rectangular baking tray. Bake in a preheated to 160°C oven for 30 minutes. After baking, it is prickled with a fork and is poured over with the cooled syrup prepared from 2 tea cups of water, 1 tea cup of sugar and flavoured with rum or cognac. Softened cow butter is beaten and mixed with the powdered sugar, add the two yolks and fresh milk and this cream is spread on top of the cold pastry. Optionally, it can be decorated with grated chocolate or ground nuts. |
