Incredibly delicate cake MILKA will win you over from the first slice! Wet biscuit chocolate cakes and a delicate cream, similar in taste to a sundae with white chocolate, will not leave you indifferent.
This dessert is perfect as a treat on a festive table. Yes, and on the day off, you can pamper your relatives.
Cake MILKA is easy to prepare, it is important to do everything step by step and you will definitely get a delicious dessert. On top of it, by the way, you can decorate it to your liking with pieces of chocolate, sweets, Oreo cookies or fresh berries. Cake MILKA with a festive decoration will surely conquer everyone!
Be sure to prepare this simple dessert for the festive table, it is very tasty!
Ingredients:
Biscuit:
- eggs - 4 pcs.
- flour - 100 g
- sugar - 80 g
- cocoa - 2 tbsp. l.
Cream:
- milk - 600 ml
- butter - 170 g
- icing sugar - 100 g
- starch - 80 g
- sugar - 70 g
- white chocolate - 70 g
Chocolate glaze:
- black chocolate - 70 g
- butter - 50 g
- sugar - 1 tbsp. l.
- milk - 25 ml
Step by step recipe
Bake a chocolate sponge cake
1. First, let's make a biscuit.
Divide 4 eggs into yolk and white. Pour the whites into a dry, clean bowl, and the yolks separately into a glass.
2. Begin to beat the whites and gradually add 80 g of sugar. Be sure to beat until firm, stable foam.
3. Add the yolks one at a time to the whipped whites. Beat everything until smooth.
4. Pour 100 g of flour and 2 tablespoons of cocoa into a sieve. Sift flour with cocoa to the eggs in 2-3 approaches. Gently mix everything with a spatula. The dough should remain airy.
5. Transfer the dough into a mold, the bottom of which is covered with parchment paper. Distribute the dough evenly over the shape. The diameter of my mold is 21 cm.
6. We put in the oven preheated to 180 degrees. Bake for about 30-35 minutes on top + bottom mode. We check the readiness of the biscuit with a wooden stick, it should come out dry.
Cooking syrup
7. While the biscuit is cooling, prepare the syrup for impregnation.
Pour 0.5 cups of sugar into a saucepan and pour 0.5 cups of water. We put everything on fire. When the syrup boils, boil it for 1 minute and remove from heat.
Cooking cream
8. While the biscuit is cooling, prepare the syrup for impregnation.
Pour 0.5 cups of sugar into a saucepan and pour 0.5 cups of water. We put everything on fire. When the syrup boils, boil it for 1 minute and remove from heat.
9. We also pour about 150 ml of milk here, in total we need 600 ml of milk. Stir until smooth.
10. Pour the remaining milk into a saucepan and place on the stove. Put 70 g of white chocolate in pieces into the milk. Stir the milk and chocolate from time to time and bring to a boil.
11. The milk has boiled, pour the mixture with starch into it in a thin stream, having previously mixed it. Constantly stirring, cook the cream until thickened.
Remove the finished cream from the stove and let it cool completely.
12. Put 170 g of butter at room temperature in a bowl. Pour in 100 g of icing sugar. Beat butter with powder with a mixer for about two minutes until white.
13. Gradually add 1 tablespoon to this mixture. custard base, while constantly beating with a mixer. Please note that the custard base must be completely cooled down. The cream is ready.
We fold the cake
14. Remove the baked and already cooled biscuit from the mold. We cut it into 2 approximately identical cakes. We also cut off the top crust from the biscuit with a knife.
15. We fold the cake.
We put on the culinary ring and insert the acetate film into it. Put the first cake on the bottom. Squeeze the ring to the size of a biscuit.
Soak the cake with sugar syrup.
16. Put half of the prepared custard on the cake. Cover with the second biscuit cake. We also soak it with sugar syrup.
17. We spread the second part of the cream. Distribute it evenly over the cake. We put the cake in the refrigerator, and proceed to the preparation of the chocolate glaze.
Cooking chocolate icing
18. Put 70 g of dark chocolate, 50 g of butter in a bowl, add 1 tbsp. sugar, and pour 20 ml of milk. We put everything on a steam bath. The bottom of the bowl should not touch the water. Melt the chocolate with butter over low heat, stirring constantly.
19. When the chocolate is more than half melted, remove the bowl from the steam bath so as not to overheat the chocolate. Stir everything until the products are completely combined.
20. Fill the cake with the finished chocolate icing. Spread the icing evenly over the cake. To even out the glaze surface even more, you can knock the cake on the table. We put the cake in the refrigerator to infuse for 4 hours, or better overnight.
21. We take out the frozen cake from the refrigerator, remove the ring. Move the cake to a large flat plate and remove the acetate film.
The cake is ready, you can serve it on the table.
Milka cake turned out to be very tasty and tender. It perfectly combines airy chocolate cakes and a delicate white chocolate custard. Be sure to cook it, it is very tasty and not difficult to prepare.
Video recipe
The recipe is taken from my culinary site. gotovimop.com