250 gr refined sugar (me: 200 g refined sugar and 20 g white sugar for egg whites)
225 gr of flour (me: 171 g flour and 54 g milk powder (2 sachets @ 27 g)
25 grams of cocoa powder (me: 10 g)
1/2 teaspoon vanilla
Way:
Preheat the oven 200 degrees Celsius, spread butter and sprinkle flour on a tulban pan.
Beat butter + butter + 200 gr fine sugar + vanilla until soft and fluffy. Add the egg yolks one at a time while beating until fluffy.
Enter the flour + milk powder that has been sifted gradually while stirring until well blended. Set aside.
Beat the egg whites in another container until bubbly, add sugar gradually while beating until stiff. Mix into the butter mixture gradually, stirring gently until everything is mixed evenly.
Take enough dough to enter the cocoa powder stir until well blended.
Pour the white mixture until 1/2 baking pan put in the chocolate mixture, stir the chocolate mixture using chopsticks or forks to shape the pattern and cover with the remaining white mixture.
