Monastic Cake
Composition / ingredients
12
servings:
Cooking method
Beat three eggs in a mixer with a glass of sugar until the latter is completely dissolved. After we put the beaten eggs in a water bath and cook, whipping with a whisk until the mass begins to increase in volume. Remove from the stove and then beat with a mixer, pouring half of the flour together with rye breadcrumbs (crushed). We take an oiled mold and pour our dough into it. Bake in a preheated oven. Beat the remaining eggs with sugar, add cocoa, flour and milk. We put it in a water bath and cook it until it thickens. Remove and let the mass cool down. We introduce butter and beat it in a mixer. This is our cream. The baked cake is cut into two parts, the lower one is smeared thickly with cream. The top one is also smeared so that the cake itself is not visible under the cream. Decorate with fresh, and preferably canned fruits. I personally used peaches because it is the most favorite food of my children.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
