Description
It's almost like the little black dress is a classic! I dedicate this cake multiple dates - November 16, when there was a day when (as my husband and father-in-law communicators), and on the same day my daughter turned 2 years and 3 months, and 19 th of November, when my husband and I wedding anniversary. I am ashamed to admit I worked for the first time with heavy whipping cream. The result is excellent - my husband (not a sweet tooth at all) said that for a long time I have these delicious cakes were not made.
Ingredients
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Cream
200 ml
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Chocolate milk
100 g
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Chicken egg
3 piece
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Sugar
0.5 cup
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Flour
2.5 Tbsp
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Starch
1 Tbsp
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Leavening agent
0.5 tsp
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Cocoa powder
1 Tbsp
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Essence
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Topping pastry
Cooking
In the evening make the cream is a very popular recipe. The cream is heated, pour the chocolate and stir. Refrigerate overnight, covering the top
Do cakes. 2 protein whisk until peaks with 1/4 Cup. sugar
3 egg yolks whipped with the remaining sugar (1/4 Cup, too.) incandescent
Add in the egg yolks dissolved in water cocoa powder
And there sift the flour, starch and baking powder (I have the rum flavoring added)
The last to enter the whipped egg whites
Bake 3 layers at a temperature of 180-200 degrees. (to 7 minutes). Here is my new split form!
Cakes turn out very tender, they must be immediately separated from the parchment,so as not crumbled
Remove from refrigerator the cream and whip. Cream I must say chic - not flowing, just perfect for delicate cakes that do not require impregnation
Fluff cream cakes
Decorate as desired. I did not bother and just sprinkled Boca crushed corn flakes that my daughter didn't finish
Bon appetit! The first bite is delicious!
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