Description
Delicate porous chocolate cakes with an airy, light cream and bright citrus notes!
Ingredients
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Flour
100 g
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Cocoa powder
2 Tbsp
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Leavening agent
1 tsp
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Chicken egg
3 piece
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Sugar
100 g
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Vanilla sugar
0.5 tsp
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Vegetable oil
75 g
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Milk
20 ml
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Lemon juice
2 Tbsp
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Brown sugar
1 tsp
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Cheese curd
200 g
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Condensed milk
0.333 can
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Lemon peel
0.5 tsp
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Dark chocolate
30 g
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Butter
1 tsp
Cooking
Sift the flour, cocoa powder and baking powder.
Proteins separated from the yolks. Proteins beat until resistant foam.
Whisk the egg yolks until white with sugar and vanilla sugar. Add the vegetable oil and milk and beat for another couple of minutes.
In two steps you enter the sifted flour with cocoa and baking powder. Beat with a mixer at low speed.
Put the whites and gently stir from the bottom up.
Here is a soft dough is obtained.
Preheat the oven to 180 degrees. Form (I have size 20*30 cm) with baking paper and pour the batter, evenly distributed. Put into the oven for 15-20 minutes. Until dry matches.
For the cream whisk cream cheese, condensed milk and lemon zest. I have homemade cheese.
The sweetness of the filling, adjust according to your taste with plenty of condensed milk. I had 1/3 of a standard banks.
Cooled Korzh cut lengthwise into two parts. Impregnated with a mixture of lemon juice and sugar. The lower layer spread the entire cream.
Cover with a second Korzh and impregnate it.
Cut into portions cakes.
For the frosting melt in the microwave chocolate and butter, stir. Lubricates the top of cake. Optionally, sprinkle with nuts, coconut. Put into the fridge to soak for a few hours.
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