Milk layered cake Veronica

Submitted by enr on 28 Oct 2010
# 1 and base tray diameter 18 up to 20 cm:
2 eggs
2 tsp sugar
2 tsp flour
1/2 tsp baking powder
1 and 1/2 tsp cocoa
2 tsp warm water
# For the cream:
670 ml milk
90 g cornstarch
4 tsp sugar
70 g white chocolate
170 g butter
100 g of powdered sugar
# chocolate topping:
140 g of milk chocolate
3 tsp milk
2 and 1/2 tsp sugar
100 g butter
Milk layered cake Veronica
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Bases: Beat the eggs and sugar on snow and add other products. Bake the base for 15 minutes at 180 C. Repeat for second base. Leave to cool the bases. Cream: Mix 100 ml milk with sugar and starch and put on the stove to thicken. In another court Warm the remaining milk and melt the chocolate in it. Reduce the heat and add a lot of this mixture to the other. Mix well. Simmer the cream until it thickens much. In the third court, beat the butter with powdered sugar. Once cooked cream is completely cool, add the butter and mix until their mixing. Chocolate topping: Mix all the products and put them on the stove to heat their complete mixing. Assemble the cake: To get you both have 100% assemble the cake in the pan with removable walls, with a diameter of 18-20 cm. Put a base at the bottom of the tray. Pour on it half the cream, then half the topping, then again base, cream and finally topping. Once you have assembled the cake, let it harden for a few hours before it cut because in the beginning the cream is slightly liquid.
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28 Oct 2010