Cake "Milky" With Custard In Glaze

Category5 332 Last Update: Apr 06, 2021 Created: Apr 06, 2021 1 0 0
Cake
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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Cake "Milky" With Custard In Glaze

Ingredients

Directions

  1. beat proteins and a pinch of salt.
  2. Gently add sugar, beat in yolks one by one.
  3. Separately combine cocoa, flour, soda and slowly stir into the egg mass.
  4. Transfer the dough to a buttered mold, put it in the oven for 30 minutes, keep the temperature at 180 degrees.
  5. Cool the cake completely.
  6. Prepare the cream.
  7. Beat the yolks with sugar until white.
  8. Pour in starch and vanillin, pour in milk.
  9. Bring the mixture until thick over low heat, stirring occasionally.
  10. Remove from heat, cool.
  11. To avoid lumps, you can beat the cream with a mixer.
  12. Put butter, cut into pieces, in cold cream, beat with a mixer until smooth.
  13. Spread the sponge cake with cream, send it to the cold for 30 minutes.
  14. Prepare the icing: melt the broken chocolate and milk.
  15. Mix.
  16. When the chocolate has melted, add the butter.
  17. Bring to homogeneity, cool.
  18. When the icing has cooled, the cream on the biscuit will cool down, cover the cake with icing.
  19. Send in the refrigerator for 60 minutes.

Cake "Milky" With Custard In Glaze



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

Cake "Milky" With Custard In Glaze

Ingredients

Directions

  1. beat proteins and a pinch of salt.
  2. Gently add sugar, beat in yolks one by one.
  3. Separately combine cocoa, flour, soda and slowly stir into the egg mass.
  4. Transfer the dough to a buttered mold, put it in the oven for 30 minutes, keep the temperature at 180 degrees.
  5. Cool the cake completely.
  6. Prepare the cream.
  7. Beat the yolks with sugar until white.
  8. Pour in starch and vanillin, pour in milk.
  9. Bring the mixture until thick over low heat, stirring occasionally.
  10. Remove from heat, cool.
  11. To avoid lumps, you can beat the cream with a mixer.
  12. Put butter, cut into pieces, in cold cream, beat with a mixer until smooth.
  13. Spread the sponge cake with cream, send it to the cold for 30 minutes.
  14. Prepare the icing: melt the broken chocolate and milk.
  15. Mix.
  16. When the chocolate has melted, add the butter.
  17. Bring to homogeneity, cool.
  18. When the icing has cooled, the cream on the biscuit will cool down, cover the cake with icing.
  19. Send in the refrigerator for 60 minutes.

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