A delicious, refined cake and easy to do.
- 5 eggs
- 5 tablespoons sugar (powdered)
- 3 tbsp oil
- 5 tablespoons flour
- 1 tablespoon cocoa (with peak)
- ½ teaspoon baking powder
- 3 large egg yolks
- 150 g sugar
- 3 tablespoons milk
- 250 g mascarpone
- 200 ml cream for whipped cream/whipped cream/liquid
- vanilla essence
- Separate whites of egg yolks and beat them hard albușurile foam with a pinch of salt.
- When the foam was reinforced well add powdered sugar and mixăm up the foam becomes dense and glossy.
- Rub the yolks separately with oil and essence of rum, until we get a creamy consistantă.
- Add the cream obtained over egg whites beaten. With the mixer on the lowest speed omogenizăm readily composition. Add eggs, cream over the flour, cocoa and baking powder, mix it slightly with a spatula, with moves from the bottom up not to displace the air in the fluffy cream.
- Composition obtained a place in a tray, Tin that is lined with baking paper, and then give the tray in the oven at medium heat preâncalzit (180 ° c) for about half an hour.
- Test with toothpick.
- Once baked dough, we on a napkin and leave it to cool.
- Mixăm egg yolks with sugar until we get a cream. Add milk and mix gently.
- Put the cream on a steam bath and boil until îngroașa, without giving in to boil. When has consistency required a give away and leave it to cool.
- While the cool cream mixăm cream until it becomes fluffy.
- In racită, add eggs, cream, mascarpone and mixăm well to dissolves the composition.
- At sfașit we add the whipped cream and mix gently until we get a creamy and fluffy.
- The countertop thoroughly cooled one dissects it in three parts, secționându him on his thickness.
- Repartizam cream between tops, keeping a few tablespoons for decoration.
- Decorate with cream and chocolate we sprinkle over.
- Give the cake to cool for several hours before being served.
- Good appetite!
Flavor and good taste-cake with cocoa crust and mascarpone
© 2015 – 2016, Tina.