The recipe of this pie, I spied in the American culinary TV show. The participant who has prepared it, received the award for the best cake with white chocolate.
In America, a cake called "Blondie", if literally translated into Russian - blonde. This name was given because of the white chocolate in the composition.
We are all accustomed to the taste of dark or milk chocolate in baking. Have you ever tried to cook something really delicious with white chocolate?
Just imagine pieces of white chocolate, crisp biscuit and slightly sour taste of cranberries. I have mouth water.
Ingredients
Butter 230 g
Sugar 340 g
A pinch of salt
Vanilla sugar or vanilla to taste
Eggs C1 2 pieces
Flour B / C 280 c
Soda 0.5 teaspoon
Baking powder 1 teaspoon
White chocolate 240 g (~ 2,5 tiles 100g)
Dried cranberries 50g (4 tablespoons)
To reduce the number of dirty dishes, the ingredients I weigh in the container in which the cook. First weighed the butter, then add sugar, etc.
Cooking method
In a deep bowl for whipping (I have a metal), I melt the butter. You should not bring it to a boil, just melt until smooth.
I put a bowl on the pan, add the sugar and beat whisk until sugar is dissolved, about 3-4 minutes. If using a mixer, stop 2 minutes.
By the way, to make the cake of caramel color and flavor I half of white sugar was replaced by brown.
I add the eggs and whip whisk a couple of minutes. Then I put the bowl on the scales, weigh out the right amount of flour and add salt and baking soda with baking powder. Whisk stirred until uniform.
White chocolate slice with a knife into small pieces. Chocolate with dried cranberries add to the dough and mix. The dough turns out very thick, so it should be.
Shape lined with parchment. If you can not distribute evenly parchment, brush the sides and bottom of the mold with butter or oil. Now the paper is better to stick to the form.
The dough is spread in the form of a spatula, spread evenly over the entire surface. For such a large number of ingredients suitable square shape size 23-24 cm.
Bake for about 35-40 minutes in a preheated 180 ° C oven. After baking for 10-15 minutes to give cool. I removed from the mold and serve. Store in a covered container in the cold to 5 days.