Ingredients:
For the cake:
Flour - 150 g
Sugar - 200 g
Cocoa - 20 g
Baking powder - 1 tsp
Soda - 1/2 tsp
Salt - 1/2 tsp
Vanilla
Eggs - 1 pc
Milk - 100 ml
Water (hot water) - 100 ml
Vegetable oil - 50 ml
Canned Fruits - Bank 1
For the cream:
Cream Cheese - 250 g
Cream 20% - 100 ml
Powdered sugar - 150 g
Preparation:
1. Preheat oven to 200 degrees.
2. In a large bowl, sift the flour and cocoa. Add the sugar, baking powder, baking soda, salt and vanilla. Thoroughly mix.
3. Add the dry mixture of milk, oil and egg. Beat with a mixer for 2 minutes.
4. Add to the dough a third of the boiling water and stir. Also perform with the rest of the water.
5. The form of grease with butter and pour the batter into it.
6. Bake for 25 minutes. Cake is ready when a toothpick comes out clean after piercing.
7. While the cake cools prepare the cream. Beat cream cheese, gradually add powdered sugar. Continue whisking, slowly pouring in the cream until the desired creamy consistency.
8. The cooled cake is cut in half. Between the layers spread 1/2 of the cream. On top put the rest of the cake and fruit.
* - Served cold. Cake is even tastier if left overnight in a refrigerator.
Comments
Post a Comment