The most magical cake
It is necessary to:
For crusts:
- 6 eggs
- 200 g sugar
- 150 g flour
- 50 g cocoa powder
- 1 teaspoon of pastry powder
- 100 ml of milk
- 100 ml of oil
For white creamy fil:
- 500 ml of milk
- 100 g sugar
- 2 bags vanilla sugar
- 4 tablespoons density (corn starch)
- 200 g butter
For chocolate ganash cream:
- 200 g of black chocolates (at least 70% cocoa)
- 200 ml sweet sour cream
Preparation:
Whisk eggs with sugar until they become a foam. Add milk and oil, so mix lightly. Mix the flour, cocoa powder and pastry powder, so add in mixture with eggs and mix lightly until you get a homogeneous mixture. Share the mixture into three parts and bake each crust separately in the previously heated oven at 180 ° C for about 15-20 minutes. Leave the crusts to cool.
Heat 400 ml milk with sugar and vanilla sugar in the sherp. In the remaining 100 ml of milk, swallow density.
When the milk boils, add a mixture with density and cook on a light heat with constant interference until thickened.
Leave the fil to cool, then whisk butter and add it to cooled fils, combine well.
Heat a sweet sour cream to boil but make sure it doesn't penetrate. Pour the sour cream over your broken chocolate and mix until chocolate completely dissolves and mixture becomes smooth. Leave a ghanaier to cool at room temperature, then put it in the fridge to squeeze. In the first cable, apply half of the white creamy filling, then place another crust and the remaining white fil. Put the third bark and brush your entire cake with a chocolate ghana player. Leave a cake in the refrigerator for a few hours to cool well and tighten before cutting and serving.