Chocolate short bread with poppy seeds
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
60
- 350 g Flour
- 250 g cold butter
- 100 g Sugar
- 7 Eggs fat and flour for the tray 100 g raw marzipan paste (size M)
- 3 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling)
- 125 g Schmand
- 300 g Dark chocolate coating
- 75 g Coconut oil
- 300 g Whipped cream
- 1 TABLESPOON Cocoa
Directions
- 1
Knead flour, butter in pieces, sugar and 1 egg with the dough hooks of the mixer, then smooth with your hands. Cool for about 30 minutes.
- 2
Grease a baking tray (approx. 35 x 40 cm) and dust with flour. Roll out the dough on it. Put the dough in a hot oven (E
- 3
Grate marzipan. Mix with 6 eggs, poppy seeds and sour cream. Spread on the dough base. Bake at the same temperature for another 25 minutes. Let it cool down.
- 4
Coarsely chop the chocolate coating and coconut oil. Melt with cream in a hot water bath. Leave to cool. Spread on the cake and let it dry. Dust with cocoa. Cut into strips (about 2 x 10 cm).
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