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Suprise Cake With Hazelnut



For cake:
-4 eggs
-1 cup powdered sugar
-2 tablespoons oil
-1 cup flour
-Half package baking powder
-1 packet of vanilla
-2 soup spoons of cocoa

For custard:
-4 cups of milk
-1 cup powdered sugar
-2 tablespoons of starch
-3 tablespoons flour
-1 packet of vanilla
-1 teaspoon of butter

For Ganaj:
-200 ml milk cream (liquid cream)
-1. 5 packages (120 g) of dark chocolate

For the above:
-Coarse broken nuts, cocoa


-For the cake, whisk the eggs and sugar until white.
-Oil is added and mixed. Flour, cocoa, baking soda and vanilla are mixed and sieved and added.
-Pour into a 23-24 cm clamp mold and cook at 180 degrees for 30 minutes.
-Milk, sugar, flour and starch are taken to the saucepan for custard and cooked until boiling and darkening.
-Vanilla and butter are mixed from the stove.
-The baked cake is cut in half. Again, a deep coarse stretch film of 23-24 cm width is laid.
-A piece of the cut cake is placed in the bowl with a pit.
-Pour the prepared custard. Cover with other cakes.
-The remaining stretch on the edges is closed. Wait at least 7-8 hours or one night in the cupboard.
-Once you have a good consistency, it is recovered from the stretch and turned into a serving plate. It will stretch out.
-Milk cream for boiling is used until it is heated and removed from the stove.
-The prepared ganache is applied to the whole surface of the cake. Hazelnuts are stacked.
-It is meant to be sprinkled with cocoa. Rest for 20-30 minutes in the cupboard and serve after slicing

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