Drip Cake Kinder
Desserts from Italy
translated by Italian with
My version, without eggs!
I separated the doses for the two doughs, because I prepared them individually. The first half brings the doses for the white dough, while from the second mention of the flour on, you find the ingredients for the dough with cocoa. The preparation is the same for both.
Sift the powders into the bowl (baking powder, flour and cocoa starch for the dark dough) and crumble the butter with your fingertips.
Add the cream and honey, quickly kneading quickly in the bowl and then on the top, until you get a soft but not too much, as a consistency say that of a pastry.
Wrap in the film and let rest in the fridge for 15 minutes.
Take a portion of dough and cover what we do not use, leaving it in the fridge if the kitchen was too hot, we work on the floor creating sausages of about 1 cm. Pair the two sausages, I pressed the cocoa part on the cream.
Press well to avoid the risk of separating during cooking. We turn on the oven at 180 ° static. We place the biscuits in the pan lined with parchment paper.
In a hot oven at 180 ° for 10 minutes, gently move with a spatula and let it cool on a wire rack. They are very well preserved in an airtight container!