Shortcake with peanut butter and chocolate

Ingredients (I made 1.5 servings in a larger baking tray):

1.5 cups wheat flour
1 cup sugar
100 g melted butter
2 eggs
120 g sour cream
half a cup of milk
1.5 teaspoons of baking powder
1/4 teaspoon cinnamon
a pinch of baking soda
pinch of salt
seeds from one vanilla pod
90 g of melted milk chocolate
2 heaped tablespoons peanut butter

half a cup of powdered sugar
1-2 tablespoons peanut butter
approx. 3 tablespoons of milk

a handful of chopped peanuts
All ingredients should be at room temperature!

In a large bowl, mix together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt. In another dish, combine to whisk eggs. Add melted and cooled butter, cream and vanilla beans to them. To the egg dish, gradually add dry ingredients alternately with milk. Mix briefly, only to combine the ingredients.
Divide the finished dough into two equal parts. Add melted and cooled chocolate to one of them, peanut butter to the other. Mix both masses thoroughly and apply them alternately into a mold for grandmother, previously greased with butter. Using a stick, combine the two masses, making a vortex. Bake the grandmother in an oven preheated to 180 degrees for about 45 minutes (to the so-called dry stick). After baking, remove it from the mold and cool.

Put peanut butter in a bowl with powdered sugar. Slowly pour in the milk, stirring constantly. Add enough to get the consistency of thick icing. Decorate the cake with ready icing. Sprinkle the top with chopped peanuts. Enjoy your meal 


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