This is a variation of the shortbread sticks you would buy in stores but in fact this shortbread could surprise you ;)
They are full of combo of pastry and butter cream, the layers are common sponge cake layers.
When the ingredients combine, however, and are covered with two kinds of chocolate, and you get this not so common pleasure ;)
Layer ingredients:
5 eggs
5 tbsp sugar (with a tip)
5 tbsp flour (with a tip)
Icing:
300 g milk chocolate
50 g. dark chocolate
2 tbsp sunflower oil
Pastry cream ingredients:
2 egg yolks
250 ml milk
1 tbsp flour (with a tip)
1 tbsp vanilla flavor
50 g sugar
Butter cream ingredients:
200 g butter
50 g powder sugar
Preparation:
For the classic sponge cake mix eggs with sugar and beat with the mixer until the mixture gets tripled in size and white in color. Then, while still beating, add the flour spoon by spoon.
Preheat the oven to 180 degrees. Put some baking paper on the shallow oven tray, pour the dough onto the tray.
Bake no more than 12-13 minutes. After cooling down, slice in two pieces - these are shortbread layers.
For pastry cream put milk and sugar in a pot to boil. Stir the flour in half a cup cold milk and add the beaten yolks. The milk (boiling hot) should be poured into the flour and yolk mixture while stirring constantly and hard. Pour back the cream in the pot where the milk was previously boiling. It takes a few minutes to get thicker and start to look like more like a cream. Don't forget to stir all the time otherwise it will stick to the pot and will be ruined. Leave it to cool off at least 20-30 minutes.
Butter cream is prepared by softened butter, whisked together with powder sugar. Beat them with the mixer at a lower speed. When the ingredients are fully combined, start to add spoon by spoon the cool pastry cream. And there you go the filling for the shortbread. It's nice to leave it for 10 minutes in the fridge before spreading it between the layers.
Prepare the chocolate glaze with the melted milk chocolate, either in a bowl over boiling water or in the microwave oven. When it's fully melted, add the oil for shine. If you dip directly the shortbread in the chocolate, you'll need far more chocolate. So I did the following: First I spread a thin layer of chocolate on on side (this should be the bottom) and cooled for 10 minutes in the fridge. Then I flipped them over on baking paper and poured some more chocolate on top and the sides. You can do that on a grid as well. Another 10 to 15 minutes in the fridge and then I decorated with the dark chocolate.
Now you can switch on the coffee maker if you aren't patient enough. They need just 30 minutes in the fridge and you can go ahead and try them. Actually if you leave them overnight they would taste best but who would wait for so long?
P.S. The pastry cream along with butter cream is too much for cake layers. You'd rather prepare a double doze cake layers or you can use the cream for another cake or cupcakes.
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