Desserts
Welcome dessert
Ingredients
For a 25 × 35 cm baking tray
25 dkg
flour
1 package
baking powder (12 g)
2 dkg
cocoa powder
1 tablespoon
Mizo butter
15 dkg
powdered sugar
small amount for sponge cake
Mizo 2.8% milk
4 pcs
egg
25 dkg
powdered sugar
20 dkg
flour
8 tablespoons
water
1 knife tip
baking soda
5 dl
Mizo 2.8% milk
4 tablespoons
flour
25 dkg
Mizo butter
20 dkg
powdered sugar
to taste
almond extract
15 dkg
sugar
3 tablespoons
cocoa powder
4 tablespoons
hot water
5 dkg
Mizo butter
Instructions:
For the cocoa base, mix the dry ingredients, add the butter and enough milk to form a soft dough. Halve it, roll out both loaves and bake them ready in a 180 degree C oven.
For the sponge cake, separate the egg whites and yolks. The yolks are beaten with 20 dkg of sugar and 4 tablespoons of water until foamy. Beat the egg whites into a hard foam, first by adding 4 tablespoons of water, then 5 dkg of sugar. Gradually mix in the flour mixed with baking soda. Bake it on a baking sheet lined with parchment paper at 180 degrees C.
For the cream, mix the flour in the milk until smooth, then cook it on a medium heat until thick, then let it cool. Mix the butter and powdered sugar with a food processor into a foam, you may also add some almond flavor to your taste, then mix the cooked cream little by little.
After this put the parts of the cake together. Put the layer prepared with cocoa at the bottom, spread half of the cream on it, then comes the sponge cake, another portion of cream, then the top layer is a cocoa cake layer again.
Cook the ingredients of the glaze and coat the dessert with it, then let it freeze. Serve sliced.