Stormy pudding waves in a sponge cake, with creamy foam :) The preparation of the dessert is simple and if you think eight servings are not enough, we recommend to double the dose and to use a baking sheet of larger size.
recipe,photo-recipe,vanilla pudding - powder,sour cream (fat 14-18%),whipping cream (30-33% fat),Cream deserts
No. of servings
|all-purpose flour / plain flour||4.5||oz||125||grams|
|baking powder for gingerbread||1||tsp||1||teaspoon|
|icing decorations - chocolate||-|
|semi skimmed milk 1,5%||2.1||cup||500||milliliters|
|sour cream (fat 14-18%)||7||oz||200||grams|
|vanilla pudding - powder||1.5||oz||40||grams|
|whipping cream (30-33% fat)||¾||cup||200||milliliters|
Cook the pudding from milk, pudding powder and sugar. Let it cool.
Whip the eggs with sugar and mix in water and oil.
Add flour with the baking powder and mix until smooth.
Pour half of the dough on a baking sheet (18x27cm) greased with butter and sprinkled with flour. Mix cocoa in the other half of dough.
Pour the dark dough on the white.
Pour pudding on a dark dough.
Bake for 25 minutes at 180 °C.
Mix the cream with the sugar.
Whip whipping cream into firm peaks.
Stir in the whipped cream.
Spread the cream mixture to the cooled base.
Spread and decorate. Let it cool in the cold for at least 2 hours.
Take the cake out of the baking sheet.
Cut the edges off...
... and cut into slices.