Hazelnut Chocolate Sandwich
Sponge Cake
IngredientsWholewheat flour - 1 cup
Cocoa - 1/4 cup
Jaggery powder - 1 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Instant coffee powder - 1 tsp
Vanilla essence - 1 tsp
Cold milk - 1/4 cup (to adjust consistency of batter)
Filling
Hazelnut chocolate spreadFresh cream - 1 tsp
Method
Cake
Beat the eggs well adding vinegar and salt till fluffy
Sieve the dry ingredients and add little at a time to the beaten egg
Add essence to the mix
Pour the batter into a brownie tin to form a thin layer
Bake in an oven preheated to 180 degrees C for 6 to 8 mins
Cool
Cut into desired shapes
Filling
Beat the spread with the cream
Assemble
Spread the filling in between two slices of the cake
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