Cream and cocoa fancy cakes
Three-colored cream waves on smooth cocoa cake base. Dessert that will not disappoint even the most choosy ones.
recipe,photo-recipe,cocoa powder,cocoa powder,Cream deserts
No. of servings
1 h. 20 min.
|baking powder for gingerbread||0.25||oz||8||grams|
|vanilla pudding - powder||1.5||oz||40||grams|
|whole milk 3.5%||2.5||cup||600||milliliters|
unsalted butter 3.5 oz (100 g)
Whip in melted cold butter.
Blend in flour, baking powder and cocoa powder.
Finally add milk, oil and rum ...
... and beat with electric mixer 5 minutes.
Bake 30 minutes at 375°F (190°C).
8. Three-colored cream
From milk and pudding powder cook dense pudding and let it cool while constantly stirring.
Add sugar and butter to the pudding. Stir until smooth. Take away 2/3 of the cream and split it into two bowls.
cocoa powder 5 tbsp
Add 1 spoon of cocoa powder to one bowl. Stir up light-colored cocoa cream. In the second bowl add 4 spoons of cocoa powder. Stir up dark-colored cocoa cream.
Put each cream separately in a confectionery bag with decorative ends. Alternatelly squeeze the creams out on the cake base.
Let the dessert stiffen in the fridge.