Description
The recipe for this cupcake came from Australia. Cake has a unique, delicate flavor and literally melts in your mouth. Very delicate structure of the cake, allows you to use it for making cakes with a variety of treatment and all sorts of cream. The recipe is also good because it is very simple and quick to prepare. I made a few minor deviations from the original recipe: to prepare the sponge cake used vegetable oil without the smell and creamy and not sprinkles, coconut shavings, and poppies mixed with sugar.
Ingredients
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250 g
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3 piece
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130 g
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150 g
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0.5 Tbsp
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1 Tbsp
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130 ml
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120 ml
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50 g
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1 Tbsp
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50 g
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1 Tbsp
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80 g
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1 Tbsp
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Cooking
Eggs, sugar, vanilla sugar in a deep bowl.
Beat with a mixer at high speed for 3 minutes
Add soft butter ( original recipe used vegetable oil without smell)
In conclusion, sift the flour
Mix with a mixer until smooth
The form to lay baking paper and pour the batter. (The form can be round or rectangular) I used a round shape with a diameter of 24 cm
Bake in preheated oven for 30 - 35 minutes at 180 degrees. * Baking time adjust themselves, depending on Your oven
The cooled cake to flip over, remove paper and cut into rectangular (square) portion
To prepare the sauce in a small saucepan, mix sugar, milk, cocoa powder, chocolate and condensed milk ( original recipe no condensed milk) Bring to a boil and let it cool. The sauce should be liquid
The pieces of sponge cake dipped from all sides in the sauce.
Each side hold for 15-20 seconds
For dusting pre-cook the Mac. To do this, pour it in the pan, fill with water and boil for 10 minutes. Pour the water, place it on a paper towel and leave to "dry out", then mix with sugar. The pieces of sponge cake to dip in the Mac. The top pour the sauce and sprinkle with poppy seeds. The original recipe used coconut, so You as mixtures, and can use it.
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