Cake with a picture of Spartacus

Step-by-step cooking

1. Step 1:

   

   For chocolate cakes you will need: 100 g of margarine, 2 tablespoons of honey, 2 eggs, 4 tablespoons of cocoa powder, 10 g of baking powder, 2.5 cups of flour, 200 grams of sugar.

2. Step 2:

   

   In a metal bowl, mix sugar, margarine, honey, eggs, soda. Put on a small fire and stir until the margarine is completely dissolved. Don't worry, the eggs won't curdle when heated.

3. Step 3:

   

   Mix flour with baking powder and cocoa.

4. Step 4:

   

   Pour the honey-egg-margarine mixture into the flour mixture. Mix everything thoroughly. It turns out a soft bun. It is not necessary to knead for a very long time. We send the dough to the refrigerator for an hour. This is mandatory. Do not skip this step.

5. Step 5:

   

   After an hour, we take the dough out of the refrigerator, divide it into 8 parts.

6. Step 6:

   

   Roll out each part of the dough. Since the dough is very tiny and thin, I recommend rolling it out between the cellophane film.

7. Step 7:

   

   We put the dough into the mold. I have a shape with a diameter of 24 cm.

8. Step 8:

   

   Bake in a preheated oven to 200 degrees, for about 7 minutes each cake.

9. Step 9:

   

   To prepare the cream, we will need: 2 cans of condensed milk, 4 eggs, 500 ml of milk, 4 tablespoons of flour, 2 tablespoons of starch, 500 grams of butter, vanilla extract.

10. Step 10:

    

    Mix the flour with starch, then beat the eggs lightly and add to the flour. Mix everything thoroughly so that there are no lumps.

12. Step 11:

    

    Pour condensed milk into the milk, mix everything until the condensed milk completely dissolves.

13. Step 12:

    

    Then mix the milk with the egg-flour mixture. Mix everything thoroughly. Add vanilla extract.

14. Step 13:

    

    Send the cream to a water bath and cook until thickened, stirring constantly.

15. Step 14:

    

    Beat the butter to a fluffy foam, while the oil should become lighter. the oil should be at room temperature.

16. Step 15:

    

    After the cream has completely cooled down, it can be whipped with butter. I advise you not to add the whole cream to the oil at once, but to do it in parts, in order to avoid oil coagulation.

17. Step 16:

    

    Cream the cakes liberally.

18. Step 17:

    

    We coat the sides of the cake with cream. Do not spare the cream, there should be a lot of it.

19. Step 18:

    

    The cake can be decorated with chocolate icing, it is also perfect for applying sugar paste. I decorated the birthday cake with sugar paste. If you will cover with icing, keep the cake in the refrigerator overnight.

20. Step 19:

    

    This is how the cake looks in the cut.