Sponge cake snacks

INGREDIENTS

• 1 egg
• 8g (3/4 tbsp) of vanilla sugar
• 170g (3/4 cup) of sugar
• A pinch of salt
• 140ml (1/2 cup) of oil
• 125g (1/2 cup) of vanilla yogurt
• 140ml (1/2 cup) of milk
• 240g (2 cups) of flour
• 8g (1/2 tbsp) of baking powder
• 7g (1 tbsp) of cocoa powder
• Hazelnut cream

METHOD

1. In a bowl add the egg, vanilla sugar, sugar, and salt and mix until the sugar dissolve.
2. Add the oil, vanilla yogurt, and milk and whisk. At the end add the flour and baking powder and mix until all is well combined.
3. Pour the 5 spoons of the mixture into the small bowl, sift the cocoa powder and mix.
4. Pour the mixture into the baking tray covered with parchment paper and level it up with the spatula.
5. Add the cocoa mixture into the whipping cream bag and pour it over the mixture in the pan. Form the shapes with the skewer stick.
6. Transfer to the oven and bake at 180°C/360°F for 20 minutes.
7. After baking, cut the baked dough and transfer it to the cutting board. Cut in half, turn it over and remove the baking paper.
8. Spread the hazelnut cream in one half and close it with another half. Cut on slices and serve.