Puffs on cocoa cone

Last Updated on November 7, 2024

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ingredients

Corpus

100 ml oil 100 ml milk 4 pcs eggs 200 g flour (plain) 1 packet baking powder 150 g powdered sugar 1 packet vanilla sugar 3 tbsp cocoa (to taste and colour)

Cream

250 g Mascarpone 150 ml whipped cream 250 g soft cottage cheese 1 tbsp icing sugar ( or honey) jam e.g. blueberry ( quantity to taste) maybe even fruits like blueberries/strawberries/blackberries would be good in the cream

Whipping cream

2 pcs whipping cream powder 300 ml cold milk

Whipping cream

2 pcs whipping cream powder 300 ml cold milk

Decoration – chocolate

1 packet dark icing

progress

A delicious and visually beautiful dessert that you can playfully manage with this recipe.

1.

Start with the crust. Beat the egg whites with the sugar and vanilla sugar until creamy, adding the egg yolks one at a time. Mix the dry ingredients and progressively add to the beaten eggs. Then add the milk and oil. Mix well. Grease a baking tin, pour the batter into it and bake in a preheated oven at 180°C for about 30 min.

2.

Prepare the cream, but do not spread it on the crust until it has cooled. Beat the whipped cream with the mascarpone and honey until stiff ( be careful not to overbeat the cream) and then add the cottage cheese by hand. If necessary, add more flavouring.

3.

Cut the cooled cake into 2 circles and spread with jam. Spread the cream on one and cover with the crust. Alternatively, you can also try throwing a few pieces of chopped fruit (which won’t let the juice out) into the cream.

4.

Prepare the chocolate decorations. According to the instructions on the back of the packet, heat the icing. Prepare a longer piece of baking paper. Cut off the tip of the icing and make a pattern in a single strip. When the chocolate is a little hardened, but so that it can still be shaped without breaking, grab the paper with the chocolate and line the cake tin. Wait a moment and carefully pull off the paper.

5.

Whip the whipping cream powder with the milk until stiff. Carefully spread on the crust. Chill the cake and then serve.

6.

Bon appetit 🙂