(10 small cakes)
Biscuit:
● 2 eggs
● 60g sugar
● 15 g flour
● 15g cocoa powder
Cream:
● mascarpone - 80 g
● condensed milk - 30 grams
● chocolate (dark or milk) - 50 g
Heat oven to 210 degrees.
1 egg and 1 egg yolk mixed with 50 grams of sugar until fluffy, white foam - weight is expected to increase by 2-3 times.
Pour the sifted flour and cocoa. Gently stir the spatula movements from top to bottom.
Beat the remaining protein with 1 remaining sugar (10 g) until a white, smooth, and foam spatula carefully into the dough to enter. Weight should not fall off.
Baking (size 25 by 35 cm) to lay a paper for baking. Pour the dough, flatten and bake about 10-12 minutes. in a hot oven. Look for your oven, the time may be different.
Ready cake to remove from the pan, remove the paper and cool slightly.
At this time, prepare the cream: mascarpone and condensed milk beat with a mixer or a whisk until smooth.
Sponge cake cut into 2 equal parts, one oil cream, cover the top of the second half. Put in the fridge for half an hour.
Ready cake cut into cakes.
Melt the chocolate and coat the top and sides (optional). Again put into the refrigerator before curing of chocolate (20 minutes).
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