Cocoa layered cake

Submitted by enr on 21 Jun 2014
150 g butter
1 cup sugar
3 eggs
1 cup flour (130 g)
5 g baking powder
20 g cocoa
3-4 tbsp ground walnuts
1 ml lemon essence
50 g * pastry cream with vanilla flavor * of Dr Oetker
48 g * Pastry cream flavor * cream of Dr Oetker
400 ml milk
butter for greasing the form
Cocoa layered cake
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Base: soften at room temperature butter mix with sugar cream. One by one, add eggs, essences and broken until the sugar is melted and obtain a fluffy cream. Sift the flour with the baking powder and cocoa. Together with the ground walnuts was gradually added to the cream, stirring with a spatula. Pour the mixture into a greased with butter form with drop sides, with a diameter of 22 cm. Smoothed and bake in preheated oven at 180 degrees C. cream filling - used * Cream cake with vanilla *, prepared as directed with 250 ml cold milk. Cream decoration - * Pastry cream flavored cream *, prepared with 150 ml milk. baked base left on the grid to complete cooling. Remove the falling side and cut it into two parts. On the bottom evenly spread cream filling, as little is left for spreading the cake sides. Top place top half. Smeared with cream decorations and decorate.
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21 Jun 2014


Ina seems very appetizing! Can not miss it do :)

Thank you, Reni! Made in the size of the form cake layer can be divided into three parts and. If you love a juicy cakes-sections may be slightly syrupy. The creams can be quite different - I had those given to me by ** Dr Oetker *and wanted to utilize them. :)