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Cream and cocoa fancy cakes

    

Three-colored cream waves on smooth cocoa cake base. Dessert that will not disappoint even the most choosy ones.

Cook

No. of servings

Ready in

1 h. 20 min.

Difficulty

high

 

Categories:   

 

baking powder for gingerbread0.25oz8grams
chicken egg2pcs2pieces
cocoa powder1oz30grams
cocoa powder5tbsp5tablespoon
flour medium10.5oz300grams
meal-
powdered sugar7oz200grams
powdered sugar3tbsp3tablespoon
rum2tbsp2tablespoon
sunflower oil3.25tbsp50milliliters
unsalted butter7oz200grams
unsalted butter-
vanilla pudding - powder1.5oz40grams
whole milk 3.5%2.5cup600milliliters

1. Cake base

chicken egg 2 pcs  powdered sugar 7 oz (200 g)

Beat eggs with sugar.

Cake base

2. 

unsalted butter 3.5 oz (100 g)

Whip in melted cold butter.

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.

6. 

unsalted butter  meal

Pour pastry to a smaller greased and floured baking tin.

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.

Three-colored cream

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!

 

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