A modified version of a popular Serbian vintage treat.
It's creamy, sweet, light also low cost.
250 grams of flour
Granulated sugar (150 g)
yoghurt 180 ml
90 ml of oil
2 tablespoons cocoa
1 pack of baking powder
120-gram shredded coconut
The original recipe includes eggs in the biscuit but does not include yoghurt.
I would need a mixer to make the original version, but I didn't have one and I didn't want to give up on the idea of that desert even if it's similar.
500 ml of milk
5 tbsp sugar
5-7 tablespoons of flour (optionally adjust the thickness by adding more)
150 gr butter
100 gr confectioner's sugar
The above-mentioned ingredients are required to make the creamiest cream.
If you're wondering what's in the pot, it's sherbet, and it'll come in handy for soaking the freshly baked crust. In my opinion, the syrup contributes to the slight sugar bomb flavor.
A cup of water and half a cup of sugar should be boiled together until the liquid thickens slightly.
When making the crust, combine all of the dry ingredients first, then add the remaining liquid ingredients. Hand-mix into a homogeneous mixture, then pour into a baking tray lined with parchment paper.
Adjust the baking temperature according to your oven; this one is baked on gas, 200c - 30 minutes.
Chilling dry, shortly posing.
Glaze, the biscuit was warm, and the sirup was cold.
It's better to do this in the opposite order, but, since I didn't have a mixer and the recipe had been modified, let this be also upside down.
Soak it all over.
This time I skipped step by step, which I enjoy because I had no idea how it would all turn out, however, the process of making is so not complicated.
Heat 400 ml of milk, and add sugar.
Mix the remaining 100 ml of milk with flour, the process is similar to making pudding from a bag. Wait up until the milk gets really warm, then constantly stirring pour in the flour.
If I mention that I had no mixer, one of you will make an eye roll, but I HAD none, and this cream is getting only better within longer mixing.
The butter had to be whipped with confectioners' sugar until it's as foamy as a cloud, then add cold cream, spoon by spoon until it becomes silky.
A damsel in distress, kitchen situation - after the cream has been cooked, add the butter and the confectioner's sugar, mix it nicely, cover and let it chill until cold.
Additional 200 gr of dark chocolate and a few spoons of butter, for the glaze.
Melt it.
Generally, the cake should be refrigerated overnight. The syrup will be well absorbed by the crust and the crunchy chocolate stick with the cream.
But in general, that won't happen.
Inner voice screams for more!
