And as a child my sister and I called this vkusneishee-delicate cake "Time for school!", as my mother always baked it for 1 September. Can try, and your kids he will sweeten the end of the holidays!!! The competition "School time".


  • Milk

  • Honey

    2 Tbsp

  • Sugar

    1 cup

  • Chicken egg

    3 piece

  • Margarine

    50 g

  • Cocoa powder

    5 Tbsp

  • Baking powder

    1 Tbsp

  • Butter

    300 g

  • Flour

    2 Tbsp

  • Sugar

    4 Tbsp

  • Sour cream

    3 Tbsp

  • Powdered sugar

    3 Tbsp

  • Butter

    3 Tbsp


The egg grind with a glass of sugar. Also add 6 tablespoons of milk, honey, margarine, cocoa - all grind (you can mixer). Also add the baking powder, 450 g flour, all mix well and cook, stirring, on a steam bath until the first bubble - about 10-15 minutes. The dough will become elastic, dark - so ready.
On a floured surface lay out podostyvshimi the dough, divide into pieces and roll out thinly. I have trays large - poluchaetsya about 6-7 layers - so I rolled right in Protvino - the dough is very elastic and easy to flatten to the corners of the hands.
Preheat the oven to maximum temperature. Bake the cakes for 3-5 minutes until drying.
While the cakes are cooling, prepare the cream. 2 eggs well whipped with 4 tablespoons sugar, add 2 tablespoons flour and whisk. Pour half a liter of boiled milk, mix well and cook on steam бане7-10 minutes, stirring constantly. leave it to cool down.
When brewed the mass has cooled, add 300 g soft butter and beat the lush cream.
Smeared all the cakes, stacking them on top of each other. The top smear is not necessary. Leave on for 1-1,5 hours for impregnation. Cut off the uneven edges.
While the cake soaked, prepare the chocolate glaze. In a small bowl put 3 tablespoons of powdered sugar, 3 tbsp thick cream, 3 tablespoons butter, 3 tablespoons cocoa. Put on minimal heat and bring to the first sociatelly bubbles, stirring constantly. Pour chocolate icing on all the cakes and well leveled.
My daughter suggested a great idea how to make when smearing warm chocolate cream cake will not melt is to put the cake for 15-20 minutes in the freezer, and when he prioritise slightly, pour it still warm chocolate and quickly-quickly to level. Then the glaze turns shiny, smooth and very tasty.
This cake can be kept long. I do it 2-3 days before the arrival of the guests (if there are planned many) - just put the finished cake in the freezer and 2 hours before serving take out. The cake is tender, simply divine and very easy to prepare - it's only a long description.
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