Interleaved chocolate-pudding cakes
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ingredients
300 g plain flour 3 tbsp powdered sugar 1 packet dried yeast 120 ml lukewarm milk 1 pk eggs (L) 50 g melted butter 50 ml oil
Filling
1 packet Golden cob with vanilla or vanilla pudding 300 ml milk 4 tbsp sugar 2 handfuls chocolate drops al. Chopped chocolate
progress
Breathable sourdough bags with delicate filling.
1.
Knead all the ingredients for the dough together well, if the dough is sticky add flour if it is thick add a little milk until you get a non-sticky dough. Then let the dough rise for 30 minutes.
2.
In the meantime prepare the pudding and let it cool. While still hot, cover with cling film to prevent a skin forming on the pudding as it cools.
3.
When the dough is risen, divide it into two parts and roll it into a rectangle. Brush with the cooled custard. Spread only the centre and sprinkle with chocolate drops.
4.
Fold from left to right.
5.
Cut into larger rectangles when folded over
6.
Place on a baking tray lined with baking paper and brush with beaten egg. Sprinkle with almonds (can-do’s and don’ts)
7.
Place in a preheated oven at 200°C and bake until golden.
