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Cake with milk cream and chocolate icing

Cake with milk cream and chocolate icing

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Countertop preparation:

Put eggs in a plastic bowl and let them reach room temperature, if they are cold.

Then mix the eggs well with a pinch of salt and sugar. Mix until you no longer feel the sugar and the eggs have doubled in volume.

Gradually add flour and cocoa, stirring from the bottom up, it is done manually, not with dirt.

Attention, I wrote about 400 g of flour because flour is added depending on how big the eggs are and depending on how much they have grown after mixing.

You realize when to stop adding flour when the cake looks like cake, with a slightly thicker texture. (see also in pictures).

At the end, add the rum.

The dough obtained is divided into 3 and baked, one by one, in a tray in which baking paper was placed.

Leave in the oven on low heat for about 15-20 minutes.

It is tried with the toothpick before it is taken out of the oven, if sticky dough remains on the toothpick, it means that it is not ready yet and we take it out when there is no dough left on the toothpick.

Syrup preparation:

Boil water with sugar and sliced ​​lemon.

When it boils, let it cool. When the syrup is cold, add a teaspoon of rum.

Cream preparation:

Put the 4 tablespoons of sugar in a bowl and mix with the starch.

Add 200 ml of milk, from the liter of milk we have, and mix well so as not to make the starch lumpy.

The rest of the milk is boiled, when it has boiled, add the white chocolate and mix until the chocolate melts.

Turn the heat to low and add the starch over the chocolate milk.

Stir constantly so that it does not stick to the bottom of the pan.

Leave it on the fire until the mixture thickens well (see photo) and then let it cool.

Meanwhile, while the boiled cream cools, mix the butter (which was left at room temperature) with the powdered sugar and vanilla sugar.

Put the cooled cream over the mixed butter, little by little.

The cream obtained I divided it into two parts.

The tops of the syrup with the syrup made and over two of the sheets put the obtained cream.

Let it cool and in the meantime we make the glaze.

Glaze preparation:

Melt the butter with the chocolate. When it has melted, add 2 tablespoons of sugar.

Stir for another minute and set aside for about 5 minutes.

Place on top of the last sheet. (the last sheet is also syruped)

Leave to cool for at least 12 hours, to syrup well, and then cut to taste.

Good appetite!


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