Cream and cocoa fancy cakes
Three-colored cream waves on smooth cocoa cake base. Dessert that will not disappoint even the most choosy ones.
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Cream deserts
Categories
Cream deserts ›
Ingredients
Ingredients
baking powder for gingerbread | 0.25 | oz | 8 | grams | |
chicken egg | 2 | pcs | 2 | pieces | |
cocoa powder | 1 | oz | 30 | grams | |
cocoa powder | 5 | tbsp | 5 | tablespoon | |
flour medium | 10.5 | oz | 300 | grams | |
meal | - | ||||
powdered sugar | 7 | oz | 200 | grams | |
powdered sugar | 3 | tbsp | 3 | tablespoon | |
rum | 2 | tbsp | 2 | tablespoon | |
sunflower oil | 3.25 | tbsp | 50 | milliliters | |
unsalted butter | 7 | oz | 200 | grams | |
unsalted butter | - | ||||
vanilla pudding - powder | 1.5 | oz | 40 | grams | |
whole milk 3.5% | 2.5 | cup | 600 | milliliters |
Recipe
3.
flour medium 10.5 oz (300 g) • baking powder for gingerbread 0.25 oz (8 g) • cocoa powder 1 oz (30 g)
Blend in flour, baking powder and cocoa powder.
4.
whole milk 3.5% 1.1 cup (250 ml) • sunflower oil 3.25 tbsp (50 ml) • rum 2 tbsp
Finally add milk, oil and rum ...
5.
... and beat with electric mixer 5 minutes.
7.
Bake 30 minutes at 375°F (190°C).
8. Three-colored cream
whole milk 3.5% 1.5 cup (350 ml) • vanilla pudding - powder 1.5 oz (40 g)
From milk and pudding powder cook dense pudding and let it cool while constantly stirring.
9.
powdered sugar 3 tbsp • unsalted butter 3.5 oz (100 g)
Add sugar and butter to the pudding. Stir until smooth. Take away 2/3 of the cream and split it into two bowls.
10.
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.
11.
Put each cream separately in a confectionery bag with decorative ends. Alternatelly squeeze the creams out on the cake base.
12.
Let the dessert stiffen in the fridge.
Bon appetit!