Brown cake

The Brown cake Recipe Preparation time: 35 minutes * without refrigeration time Cooking time: about 12 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 50 pieces

For the dough:
60 g marzipan raw brown sugar
* 200 * 200 g soft butter
* 50 g whipped cream (at least 30% fat)
* 1 egg yolk (size M)
* 1 level tsp hartshorn
* 370 g flour
* 1-2 tsp allspice
* 1 tablespoon sifted cocoa powder
* 100 g sliced ​​almonds

cut into pieces For the dough, marzipan, by working well with brown sugar and butter in a mixing bowl with electric mixer with dough hook at medium speed.

the devious cream with egg yolks and ammonium carbonate and stir into the butter mixture.

Flour with allspice and cocoa mix. The flour mixture with your hands knead the butter mass. Place the dough in cling film wrapped at least 1 hour in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

the dough and knead briefly, then flatten and roll out on the work surface sprinkled with almonds, about ½ inch thick.

Press with a ruler as a groove pattern in the dough. The dough sheet into rectangles (4 x 6 cm) cut and place (lined with baking paper) on the baking sheets. It can be some distance between the brown cake.

the baking sheets in succession move (along with hot air) in the preheated oven. The brown cake bake about 12 minutes per baking sheet .

The brown cake with baking paper from the baking sheets to cool on cake racks and take leave.

You garnish the cake with powdered sugar brown cast of about 70 g of powdered sugar and 1 tablespoon lemon juice or water. The cast to fill in a paper bag and cut a small corner. The brown cake with the cast and garnished with colored sprinkles. The cast can be determined.

Brown cake Recipe
Holiday Recipes
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