Paris cake
Last Updated on
ingredients
400 ml milk 300 g flour 150 g powder. sugar 100 ml oil 3 pcs egg (L) 3 tbsp cocoa 1 packet baking powder 1 KL baking soda
Filling
500 ml whipping cream 100 g dark chocolate 1 packet whipping cream stiffener 1 packet vanilla sugar jam to spread on the shell chocolate rice for decoration
progress
A light cake perfect for a celebration among friends…
1.
Whisk the eggs with the sugar add the oil, milk, and flour mixed with baking soda, cocoa, baking powder.
2.
Pour the thin batter into a greased tin and bake in a preheated oven for 45 minutes at 180 degrees. Do not remove the shell, fill in the mould.
3.
Cook half of the whipped cream the day before with grated chocolate and refrigerate.
4.
Spread the baked cake with jam, preferably currant or apricot.
5.
Beat the chocolate cream into stiff whipped cream and put it on top of the cake.
6.
Beat the remaining white with vanilla sugar and add 1 stiffener. Decorate the cake with the white whipped cream and sprinkle with chocolate rice.
