Description
Delicious, tender cake. Recipe borrowed from Hulanicki (thanks to her) - a sweet dessert
Ingredients
-
Butter
100 g
-
Peanuts
100 g
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Condensed milk
0.66 can
-
Cream
400 g
-
Chocolate milk
-
Milk
4 Tbsp
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Flour
1 cup
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Vanilla
-
Sugar
-
Chicken egg
5 piece
Cooking
The words of the author. Separate the yolks from the whites. Proteins vzbit in a solid foam,
Whip the egg yolks with sugar and vanilla.
In a bowl pour the milk and put the chocolate, broken into pieces, melt, knead until smooth,
Add to the yolks and whip
add to the chocolate mass of flour,
In the end the beaten egg whites
Gently knead until smooth, pour into mold, bake at 180*C for about 25-35 min. Form 24 to 28 cm, the bottom of the grease and lightly flour
Ready cake cool, cut into two parts.
Cream 1 Cream vzbit with sugar in a dense mass.
2 cream Butter vzbit with condensed milk, add peanuts, stir.
Instead of peanuts, put the pistachios.
Spread the cream on 1 cake layer and spread evenly, refrigerate for 15 minutes (so the cream is slightly frozen). Carefully spread cream 2 on the butter cream, put the second cake. Of course, I began to do so, spread on each cake separately, after neatly put together.
For the icing melt the chocolate with the milk, stir until smooth and pour on top of cake, evenly spread, decorate as desired. Cake should stand for at least 5 hours in the refrigerator. The top was decorated ready waffle plates and wafer flowers.
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