3 eggs
15 tablespoons sugar
15 tablespoons oil
15 tablespoons flour
15 tablespoons milk
2 tablespoons cocoa
1 baking powder
Fruit topping:
1 compote of cherries (or peaches or apricots)
Juice of compote
3 tablespoons sugar
3 tablespoons rum
Cream:
5 dl milk
2 package of vanilla pudding
200 g margarine
200 g sugar
Frosting:
10 ounces chocolate
3 tablespoons sugar
6 grams of margarine
1. Pastry
Mix firm egg whites and gradually add sugar, oil, egg yolks, milk and flour mixed with flour for baking. Divide mixture into two parts and in one add cocoa. Yellow mixture pour into oiled and floured baking sheet and bake for about 10 minutes, remove from the oven, cover it with cherries from compote and pour the brown layer of dough. Bake the cake until the end.
2. Fruit topping
Half of compote mix with sugar and rum. Pour over roast hot cake. Allow the cake to cool.
3. Cream
Cook pudding in milk and cool. Add the butter foam made with powdered sugar. Coat chilled cream cake.
4. Frosting
Melt the chocolate, sugar and water to steam, add the margarine and pour over cake.
Serve the cake when it's cooled at least for 5 or 6 hours (the best thing is to leave it over the night in fridge).
1 comments :
Lubos from slovakcooking.com here. This cake looks awesome! Totally like something we eat in my native Slovakia (which is on the Danube).
Post a Comment