 |
recipe stuffed cocoa cake, recipe of stuffed cocoa cake, preparation of the cocoa cake filled with cream, recipe Cakes
|
|
|
|
|
INGREDIENTS FOR 6/8 PERSONS
• 1 S. Martino “Le Torte” mix
• 100 g butter
• 2 eggs
• 2 spoonful (30 g) S. Martino plain cocoa powder
• 2 spooful (30 g) sugar
• 250 ml milk
• 1 bag of S. Martino custard mix
• 1 bag of S. Martino icing sugar
DIFFICULTY: MEDIUM
TIME: 1 and ½ hour
|
|
recipe of stuffed cocoa cake
|
|
|
|
| Turn oven to 170° C. Grease with butter and flour a 24 cm round cake tin with removable bottom. Melt butter in a bain-marie and let cool. In a bowl pour cake mix and stir in sugar, cocoa powder, eggs, melted butter and milk. Stir the mixture with a wooden spoon or an electric mixer until smooth and well blended. Pour in a cake tin and bake for about 45 minutes. Remove the cake from cake tin and let cool. Cut the cake in two halves horizontally, make the custard following the instructions and spread the cream on a half cake starting from the middle. Cover with the other half cake and sprinkle icing sugar over the top. |
|
preparation of the cocoa cake filled with cream
|
|
|
|
« Gonzaga Ring Cake | Double flavour ring-shaped cake »
|
|
|
|
ITA
ENG