Nelly cake

Prefin creamy cake ... Recipe from the book "Premium cakes" from Gospodarski list

Preparation steps

1st dough: frothy eggs with sugar. Mix the dry ingredients by hand. Bake in a tin 20 × 30 cm lined with baking paper, at a temperature of 180 * C, 10-15 min. Cut horizontally in half into two biscuits. Soak each a little with milk
2nd dough: frothy eggs with sugar. Add the oil in a thin stream, then mix in the mixed dry ingredients. Bake in a tin 20 × 30 cm lined with baking paper, at a temperature of 180 * C, 10-15 min. Cut horizontally in half into two biscuits. Soak each a little with cocoa or chocolate milk.
Cream 1: Pudding, thickener and sugar mix in a little milk, then boil the rest of the milk in a thick cream. Cover with cling film close to the edge and cool. In the chilled add room temperature butter. Stir in whipped cream and chopped hazelnuts or almonds. Divide the cream into two parts.
Cream 2: Pudding, thickener and sugar mix in a little milk, then cook in the rest of the mill in a thick cream. Cover with cling film close to the edge and cool. Add the prepared room temperature butter to the cooled one. Stir in the whipped cream and chopped chocolate or drops. Divide the cream into two parts.
Arrange: dough 1, cream 2, dough2, cream 1, dough 1, cream2, dough2, cream 1. Decorate as desired and cool well.

Ingredients

1.Dough4 eggs
4 tablespoons sugar
10 dag ground almonds or hazelnuts
10 dag ground biscuits
2.Dough4 eggs
4 tablespoons sugar
10 dag of oil
10 days of spicy flour
A little burst for the pastry
2 tablespoons cocoa
Cream 1.1/2 l of milk
1 nougat pudding premium
2 tablespoons density
3 tablespoons sugar
12.5 dag of butter
1 dl whipping cream
10 dag chopped almonds or hazelnuts
Cream 2.1/2 l of milk
1 chocolate pudding
2 tablespoons density
3 tablespoons sugar
12.5 dag of butter
1 dl whipping cream
10 dag chocolate pieces (drops)

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