Salad coffee dessert
Salajka baking powder, which our grandmothers already used in baking.
Ingredients
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Dough
- 500 g plain flour
- 130 g powdered sugar
- 250 g of butter
- 1 egg
- 15 g Salt deer salad Liana
- 100 ml of milk
Filling
- 900 ml milk
- 4 - 5 handfuls of coarse flour
- 4 - 5 handfuls of granulated sugar
- 250 g of butter
- 2 KL Liana dark cocoa
- 2 - 3 KL ground coffee
1. Heat the milk and pour 15 g of Salajka into the lukewarm milk. Let it rise like yeast.
2. Mix the other ingredients and pour over the swollen Salajka. We will make the dough as for Line cookies. Divide into 3 parts and roll out each one separately. Bake on the opposite side of a greased baking sheet at 200°C for 4-6 minutes. The dough bakes very quickly and must not brown! After lifting, leave in the oven for 1-2 minutes.
3. Cook milk with coarse flour to a porridge. Mix granulated sugar and immediately butter into the hot porridge. Next, add cocoa, ground black coffee and immediately spread between the baked sheets of dough. We load and let it stand. Sprinkle the top of the cake with powdered sugar or cover with chocolate glaze.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 500 g plain flour
- 130 g powdered sugar
- 250 g of butter
- 1 egg
- 15 g Salt deer salad Liana
- 100 ml of milk
Filling
- 900 ml milk
- 4 - 5 handfuls of coarse flour
- 4 - 5 handfuls of granulated sugar
- 250 g of butter
- 2 KL Liana dark cocoa
- 2 - 3 KL ground coffee
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