Chicken egg - 2 pcs. (120 г)
Sugar - 110 g
Wheat flour - 145 g
Baking powder - 0,5 tsp.
Condensed milk boiled - 2/3 of jar
Sugar powder - as desired
This is probably the easiest brownie I've ever made. It's so delicious that I want to share the recipe. The biscuits are not moist, but at the same time they are not dry at all. Soft, and in combination with the cream - well, very tasty.
So far I've only made Lakomka cake with boiled condensed milk, the plan is to experiment with cream, I think chocolate paste would be perfect.
On the second day, the brownie becomes even tastier.
Measure all the ingredients on a scale.
Combine the eggs and sugar, stir. Place in water bath. Stir with a whisk until sugar is completely dissolved.
Combine sugar and eggs.
Beat with a mixer; the mass should whiten and increase in volume.
Beat eggs and sugar.
Mix flour and baking powder.
Mix the flour with the baking powder.
Pour flour into egg mixture in several steps, beating well each time.
Form a dense dough.
Stir the dough.
Using a pastry bag or spoon, place the dough on a baking tray lined with baking paper.
Spread the dough on the baking tray
Put the gingerbread cake in a preheated 190 degrees oven. The pastries will bake very quickly, just beginning to brown - take them out immediately. It took me about 6 minutes.
Bake the biscuit billets
Spread condensed milk generously on the cooled biscuit.
Grease the biscuit pieces with condensed milk.
Cover with second biscuit.
Finished cake "Delicatessen".
If desired you can sprinkle with powdered sugar.