Delimano cake by Minjina Kuhinjica
Lately, in addition to combining recipes and inventing new flavors (although the hole in the pot was discovered a long time ago), I like to research on the net, especially when it comes to cakes. I often change the ingredients and quantities, but this time the change was insignificant. This is one nice and creamy cake.
Preparation steps
- The original recipe states that everything is whipped, gradually, of course, for one crust, so that it is cut in half when it is baked. I like to bake each crust separately, so I shared. Whisk the four egg whites into a firm pan, gradually adding 4 tablespoons of sugar, then add the egg yolks one by one (2 per crust) and continue beating. The original recipe contains 6 egg whites and 6 tablespoons of sugar (total). I changed it a bit, because the eggs were small, so I only increased the eggs and the amount of sugar.
- Add, to the beaten egg whites and yolks, 50 g of grated chocolate, 1/2 tablespoon of flour and 1/2 of vanilla pudding (of course, powder is added), carefully turn over with a food processor and pour the mixture into a round smoke mold. 26 cm and oven.
- Boil the milk (in the original recipe it is 500 ml, I added 100 ml more) to boil with sugar (increased by 20 g) and vanilla taken out of the pod (in the original it says vanilla sugar), which I must carefully mix first with the sugar to make the grains vanilla separates and does not remain glued. Whisk 4 egg yolks and add vanilla pudding and whisk everything together with a little milk (from those 600 ml) so that no lumps remain and cook.
- When the cream has cooled, combine it gradually with 250 g of whipped butter. Divide it into two parts and add 100g of Nutella to one.
- Place the first crust on a tray. Coat it with yellow filling, then arrange the strawberries cut into thicker rings. Put puslice over the strawberries, then the filling with Nutella and finally another patisserie.
- Top with whipped cream.
