Good luck to you dear ones! Didn't you miss a cake with a little chocolate? 😀 It was for me… And so, on March 8, I pampered myself with a cake with vanilla cream and chocolate 😉
I wish it was all just chocolate, but I have other cravings besides me. :)) So, I combined several tastes and textures and got a delicious cake. I know, at every cake posted on the blog I tell you that it is good, that it is delicious, that it is great… Well, I would lie to you if I told you that I am not, because those nasty ones don't get here :))
vanilla cream frosting for chocolate cake
- 6 egg whites
- 6 tablespoons sugar
- 4 tablespoons flour
- 3 tablespoons ground walnuts
- 1 teaspoon baking powder
- vanilla essence
- 6 yolks
- 100 g sugar
- 3 tablespoons starch
- 400 ml of milk
- 100 g whipped cream
- vanilla essence
- For decoration:
- 250 ml whipped cream
- 1 whipped cream hardener (only if necessary)
- 1 vanilla sugar
- 1 tablespoon powdered sugar
- Chocolate cream:
- 100 g dark chocolate
- 50 ml whipped cream
- 50 g butter
- esenta de rom
Preparation Cake with vanilla cream and chocolate:
Whisk the egg whites with a pinch of salt. Add the sugar and vanilla essence and mix until you get a glossy foam, which makes cakes when we remove the blades from the mixer. At the end, lightly incorporate the flour mixed with ground walnuts and baking powder, mixing lightly with a spatula, from the bottom up.
Pour the composition into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat until the top is lightly browned and becomes firm to the touch. Remove to a grill and leave to cool.
- The countertop (and the whole cake itself) is not very high. If you want a more generous countertop, bake in a smaller tray.
Mix the yolks with the sugar until they turn white. Add the starch and mix well. Then pour the milk, stirring gently. Put the pot on low heat and stirring constantly, boil (without boiling) until the composition thickens. Set aside and leave to cool, stirring occasionally so that no pojghita is formed.
In the cooled pudding, add the whipped cream, then flavor to taste with vanilla essence.
Melt the broken chocolate pieces over low heat together with the butter and whipped cream. When it reaches the boiling point, set it aside and leave it to cool. Flavor to taste with rum essence.
Cream for whipped cream mix until it starts to take on consistency. Add the sugar and vanilla sugar and continue mixing until the cream hardens and becomes fluffy. If necessary, a whipping cream hardener can be added.
Pour the chocolate cream evenly over the well-cooled top.
Put a little in the fridge to harden, so that we can spread the vanilla cream, without the 2 layers mixing. Put the vanilla cream in an even layer and cover everything with whipped cream.
Put the cake in the fridge for a few hours (but the next day is better), then portion as desired.
Good appetite! 😉