Cake with milk cream

Submitted by enr on 02 Mar 2014
# For the base:
5 eggs
2 cup sugar
1 cup flour
10 g baking powder
1 and 1/2 cup milk
1 cup walnuts
4-5 tbsp cocoa
# For the cream:
1 liter milk
1-2 yolks
2 tbsp butter
4 tbsp flour
Cake with milk cream
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Eggs and 1 cup sugar confused with mixer at high speed until a homogeneous mixture similar to cream. Gradually add flour and baking powder last. Pour into a buttered baking dish with a diameter of 24-28 cm and fired at 200C degrees. Once baked, the base is allowed to cool and turns. Divide it into two parts (two round the base) and one crushing and mixing with milk, the second cup sugar the walnuts (can put more walnuts for - rich taste and therefore a little more milk) and cocoa. Confused well crushed part of the base with the products in a deep bowl until the mixture is evenly colored. Repay it on another base, spreading evenly in January and pay the cocoa mixture down. On top pour milk cream that is made in the following way - stirring the milk with the egg yolks and sugar to taste, put on the stove. Once you begin to boil add the flour, fuzzy advance in a little milk. Stirring constantly to prevent burning cream. Get out from the heat, add the butter and vanilla (not just referred count because more fragrant, put more vanilla) and stir until the butter is melted and the cream has cooled down. Pour it on the bases and leave for 2 -3 hours in refrigerator. Best flavor is obtained after a night in the fridge.
0 users
02 Mar 2014


What remains finally the bottom (broken crust + sugar + milk + cocoa + walnuts) - is not you like cream? And unsustainable basis, since the very crust (one of the cut) is found in the middle and on it is the topping.

No, it as thoroughly moist cake. Under stay refrigerator texture tightens and milk helps the upper crust does not remain dry. Upload photos, but waiting for approval.