Mix the egg yolks with butter, 100 g sugar and cocoa until foamy. Pour in milk and finally add the flour mixed with baking powder.
Place the dough on a baking tray lined with baking paper and put it in the oven. Bake at 180°C for approx. 20 minutes – don’t take your eyes off it.
For the cream, mix the mascarpone with the powdered sugar until smooth. Beat the cream with the cream stiffener and vanilla sugar until stiff and stir into the mascarpone cream. Pour the mixture onto the sponge cake, smooth it out. Allow to cool and cover with chocolate icing.
Bon appetit
PEANUT BUTTER RICE KRISPIE TREATS
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