Rosa Cooking

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Chocolate icy wind

Like my 20th recipe - a cake that is an absolute favorite for all members of my family. It is mandatory at all birthdays, celebrations and gatherings.

Preparation steps

  • Preheat the oven to 150oC.
  • Beat the egg whites with a pinch of salt into a stiff batter. While mixing, add one tablespoon of sugar at a time, and at the end lightly mix in the vinegar, flour and maraschino.
  • Coat a large baking sheet (the one that came with the oven) with margarine, line with baking paper, and then coat again with margarine. Shake the mixture, flatten and bake at 150oC for about an hour, then cool in the oven off.
  • When the crust has cooled, separate it from the paper and cut lengthwise into three strips.
  • For the cream, beat the egg yolks with the sugar, add the flour, milk and a little vanilla. Steam until the cream thickens.
  • When it is cooked, divide the cream into two parts and put the diced chocolate in one part and melt it while stirring (the cream must be hot).
  • Cool the cream, then mix about 125 g of butter or margarine into each.
  • Beat the sweet cream into a icing.
  • Place one crust on the bottom of the rectangular tray, coat with half the chocolate cream, then half the vanilla cream and coat with icing. Put the other crust, the other half of the chocolate cream, the other half of the vanilla cream and coat with icing. Put the third crust and coat the whole cake with icing.
  • view of the whole cake close-up view section of another version in a round version close-up section
  • by jaca1970by muriskovaby rakovicbiljanaby barbicookby dvazenby Nina2

Tags

cake chocolate choxa creamy required without

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