Cream – chocolate cake recipe
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Ingredients
12 servings Case 5 pcs. Eggs 120 g of sugar semolina 3 tbsp cocoa according to colour, 2- 230 g semi-coarse flour 100 g of flour dissolved in 100 ml of milk or water 1 pk baking powder less than our filling 800 g of sour cream 700-2 pk vanilla sugar 3 pk whipped cream stiffener Glaze 4 tablespoons of water 80 g of semolina sugar 2 pk ice chestnut stick 1 cup of thick cream, approx. 160-180 gh2>Recipe preparation process
1 Shell: Whisk the egg yolks with the sugar until foamy, add the melted butter, cooled by adding milk or water, and stir. Add the flour, baking powder and cocoa powder (depending on the colour) and mix well. Finally, fold in the whisked egg whites and pour the batter into the prepared greased and floured baking tin, approximately 28-30 cm in diameter, or you can use a baking tray. Bake in a preheated oven at 170 degrees for about 25 minutes (I baked in the oven for 19 minutes), checking with a skewer that the dough is sticking. 2 For the filling: mix the sour cream with the vanilla sugar mixed with the thickening agent and refrigerate. 3 Cut the cooled cake open, pour the filling evenly over the cake, cover and refrigerate. 4 Boil the water with the sugar to make a sugar solution and add the ice chestnuts, stirring constantly. If you don’t like sweet desserts, you can use extra bitter ice chestnuts. Once the ice chestnuts have melted, allow the mixture to cool slightly (stir to prevent a crust forming on the surface), then add the sour cream and refrigerate for a while to set, but don’t expect it to be smooth. 5 Spread the cooled, greased cake evenly with the chocolate icing and refrigerate, preferably overnight.
