Blondies with White Chocolate Frosting
Cake
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Cook Time
2 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
These blondies with white chocolate frosting are a real eye-catcher on any coffee table, especially around Christmas time! The combination of the juicy, slightly lemony dough and the creamy frosting is simply irresistible. I have been baking these blondies for several years and they are always well received. The preparation is a bit more complex, but the result is well worth it. The chocolate wreaths with sugar pearls provide the extra festive touch. Ideal for birthdays or Christmas parties!
Ingredients (13 ingredients)
-
Fat and flour for the mold
-
1 piece small organic lemon
-
200 g white chocolate
-
250 g soft butter
-
100 g soft butter
-
300 g Flour
-
1 tsp Baking powder
-
3 piece Eggs (size M)
-
200 g Sugar
-
300 g Icing sugar
-
2 tbsp Whipping cream
-
200 g Double cream cream cheese (room temperature)
-
50 g Chocolate wreaths with sugar pearls
Preparation (12 steps)
Prepare mold and melt chocolate
Grease a baking pan (approx. 20x30 cm) and dust with flour. Preheat the oven to 180°C top/bottom heat (160°C convection). Grate the zest of a small organic lemon and set aside. Roughly chop 200 g white chocolate and place in the mixing bowl together with 250 g soft butter. Melt for 5 Min./50°C/speed 2.
Pour chocolate butter
Pour the melted chocolate butter from the mixing bowl into a pot and set aside.
Beat eggs and sugar
Add 3 eggs (size M), 200 g sugar and the grated lemon zest to the mixing bowl and beat with the butterfly whisk for 3 Min./speed 3 until creamy.
Stir in chocolate butter
Remove the butterfly whisk. Gradually add the chocolate butter from the pot to the mixing bowl and stir in for 30 sec./speed 3.
Stir in flour mixture
Mix 300 g flour and 1 tsp baking powder, add to the mixing bowl and stir in for 20 sec./speed 3.
Bake dough
Pour the dough into the prepared mold, smooth it out and bake in the preheated oven for approx. 25 minutes. Remove the cake from the oven and let it cool in the mold.
Prepare frosting
Place 100 g soft butter in the mixing bowl and beat with the butterfly whisk for 1 Min./speed 3 until creamy.
Stir in icing sugar
Remove the butterfly whisk. Sift 300 g icing sugar over it and stir in for 2 Min./speed 3.
Add cream and cream cheese
Stir in approx. 2 tbsp whipping cream. Add 200 g double cream cream cheese (room temperature) spoonful by spoonful and stir carefully for 30 sec./speed 3 to a creamy frosting.
Cool frosting
Refrigerate the frosting for approx. 15 minutes.
Chop chocolate wreaths
Place 50 g chocolate wreaths with sugar pearls in the mixing bowl and chop for 5 sec./speed 5.
Decorate blondies
Remove the blondies from the mold and spread the frosting loosely on top. Sprinkle with the chopped chocolate wreaths. Cut the cake into pieces.
Finished cooking? Great! 🎉
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Created by
Anna Hartmann
3
Rezepte
0
Kochbücher
Tags
Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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