Description
Chocolate cake with light custard cream is prepared quickly and it turns out very juicy and tasty!
Ingredients
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Flour
200 g
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Chicken egg
6 piece
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Sugar
2 cup
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Cocoa powder
30 g
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Butter
250 g
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Sour cream
200 g
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Soda
0.5 tsp
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Milk
1 l
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Vanilla
1 g
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Dark chocolate
100 g
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White chocolate
20 g
Cooking
To prepare the biscuit. Beat eggs with 1/2 Cup sugar. Beat butter with 1/2 Cup sugar. To combine both mass, add sour cream. Pour the flour mixed with cocoa and baking soda. Knead the dough, pour into mold lined with parchment. Bake at 180 degrees for about half an hour, the time depends on the oven.
While baked cake, prepare the cream. The flour ignited, stirring constantly in a dry pan until light cream color. Beat eggs with sugar, add flour and RUB thoroughly until lumps disappear.
Boil the milk and pour into the egg-flour weight, mixing to a smooth consistency. To put on small fire and bring until thick, stirring constantly with a spatula. Add butter and vanilla and mix thoroughly, cool to room temperature.
Cut the sponge cake into three tortillas.
Sandwich the cakes with cream, applying it in a thick layer.
The top and sides to coat with a thin layer of cream.
Pour on top melted in a water bath chocolate.
To apply a pattern of kornetika with melted white chocolate.
Use a toothpick to apply the pattern in the form of webs.
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