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For the dough;
-3 eggs
-5 tablespoons sugar
-1 water glass measure of oil
-Half a cup of tea with milk
-Half of tea cup with water
-2-2.5 cups of flour (add controlled)
-2 pcs baking powder
-1 vanilla

For custard;
-3 cups of milk
-1 cup water
-5 tablespoons sugar
-2 tablespoons of flour
-1.5 teaspoon of starch
-70 g butter or margarine
-1 vanilla

For chocolate sauce;
-Half a glass of milk
-Half a glass of water
-1 tablespoeon of flour
-3 tablespoons sugar
-2-3 pieces of walnut or hazelnut

For profiterole;
-1 tea cup of water
-2 teaspoons margarine or butter
-2 tablespoons of flour
-1 egg


-We beat eggs and sugar for 5 minutes, add oil and milk and whisk some more.
-Add flour, baking soda and vanilla and mix it with the spatula without deflating the foam and bake at 175-180 degrees.
-For the custard, let the oil melt in a saucepan, then add the flour and starch and fry for 5-10 minutes, add the milk and water slowly and stir until it gets thick.
-Let’s mix all the ingredients of the chocolate sauce in a saucepan until it gets thick.
-Let’s take the baked cake from the oven and let it warm, then divide the cake in two and let it soak with 5-6 tablespoons of milk and pour more than half of the custard in between, sprinkle some drops of chocolate into it.
-Now put the other piece of cake on top of it carefully soak it with 5-6 tablespoons of milk.
-For our profiteroles, melt the water and oil in the same pot and add the flour until the flour smells.
-After cooling, 1 egg and beater for 3-4 minutes with the beater and grease paper under the tray we put a little small round of tea spoon and let the oven 180 degrees.
-Now let’s spread the creamy construction site evenly over the cake and let it dry in the closet.
-Put the remaining custard into the profiterole coming out of the oven, diesel it on the edge of the cake and pour our chocolate sauce on it.
-After sprinkling with drops of chocolate and walnuts or hazelnuts, you can eat after waiting for 1-2 hours.

When you take the custard from the stove, let’s mix it so that it does not crust and put the vanilla into the custard without pouring it on the cake so that its aroma and smell can be felt(cake for 20 people)

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