INGREDIENTS
- Sponge cake:
- – Egg 2 items.
- – Milk cream 200 g.
- – Robust espresso 200 g.
- – Settle for impartial 60 g.
- – Vanilla essence.
- – Sugar 300 g.
- – Harina leudante 180 g.
- – Black cocoa 90 g.
- – Salt 1 pinch.
- Stuffed:
- – Dulce de leche pastry chef 500 g.
- – Milk cream 500 g.
- – Impalpable sugar 100 g.
- Deck:
- – Milk cream 300 g.
- – Semi-sweet chocolate 150 g.
To benefit from the candy comes this CHOCOLATE, SWEET MILK AND CREAM CAKE spectacularrrr .
PROCEDURE:
1. In a bowl, combine the dry substances, sugar, self-rising flour, cocoa and salt.
2. Individually, beat the eggs, add the heavy cream, chilly espresso, impartial oil and vanilla essence.
3. Add the dry ones within the type of rain and beat.
4. Divide the combination into 5 24 cm molds and cook dinner for 20 minutes at medium temperature.
5. To assemble: place a disc on the bottom and canopy with pastry dulce de leche. Place the second disk and canopy with whipped cream with sugar. Cowl with the third disc and canopy with pastry dulce de leche. Cowl with the fourth disk and place the whipped cream.
6. End with the final disk.
7. Chop the chocolate and warmth the cream. Pour the recent cream over the chocolate and let the warmth soften the chocolate. Combine after letting it sit for two minutes. Place within the fridge till it cools and beat.
8. Cowl the cake with the chocolate cream, and it is prepared! .
