INGREDIENTS
- For the cake:
- – Milk 200 cc.
- – 180 cc oil.
- – 2 eggs.
- – Brown sugar 100 g.
- – Regular sugar 60 g.
- – Flour 190 g.
- – Cocoa powder 60 g.
- – Baking powder 2 tsp.
- Stuffed:
- – Dulce de leche confectioner.
- Cobertura buttercream:
- – Whites 250 g (7/8 models approx)
- – Sugar 320 g.
- – Manteca ointment 570 g.
- – Vanilla extract.
Take a look at the fantastic thing about this cake! Full of dulce de leche pastry, and embellished with buttercream icing.
PROCEDURE:
1. Combine the milk with the oil, eggs and sugars with a whisk.
2. Add the sifted dry components.
3. Beat till the dough appears uniform
4. Switch to the mildew beforehand lined with parchment paper and bake at 180 levels for 45 minutes.
Cobertura buttercream:
1, Make a Swiss meringue with the egg whites and sugar. As soon as it’s effectively assembled and at room temperature, add the creamy butter and beat till you could have a easy cream.
2. Taste with vanilla extract.
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