This light, soft cake, with milk filling and topped with chocolate, is the ideal sweet delight for any occasion.
For the crust:
- 6 eggs
- a pinch of salt
- 100 g of sugar (6 spoons)
- 10 g of vanilla sugar
- 2 tablespoons flour
- 2 spoons of semolina
- 2 full spoons of cocoa
- 1 teaspoon of baking powder
- spoon of yogurt
- spoon of oil
For the white filling:
- 400 ml of sweet cream (cold, from the fridge)
- 2-3 teaspoons of honey
- 10 g of gelatin
- 6 tablespoon of water
For the chocolate frosting:
- 100 g of cooking chocolate
- 3 tablespoons of oil
<strong>Preparation: </strong>
Bark:
Beat the eggs with a pinch of salt with a mixer. Gradually add sugar and vanilla sugar. Beat for about 5 minutes, until the eggs become frothy.
Then add semolina, flour, cocoa, baking powder and gently beat until the ingredients are combined.
Pour the mixture onto an oven tray lined with baking paper or oiled and sprinkled with flour.
Heat the oven to 200˚C, and bake at 180 degrees for about 15 minutes. Cut the crust in half, so that you get two crusts.
File:
Beat the sweet cream well, then add the honey. If you want a sweeter cake, add powdered sugar.
Soak the gelatin in 6 tablespoons of water, leave it for ten minutes, and then heat it so that it does not boil. Add the warm gelatin to the whipped cream and mix well to combine.
Spread the filling over one crust and flatten. Cover it with another crust.
Chocolate Frosting:
Melt the chocolate with the oil in a steamer. You can add more chocolate, up to 150g with 4 tablespoons of oil. If you want, you can serve the cake without the chocolate glaze.
When the glaze hardens, cut it with a warm knife, then cut a piece with a clean knife and serve.
Recipe taken from the site larisa_stajic on Instagram.
Bonus video:
