Composition / ingredients
Step-by-step cooking
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Beat eggs with a mixer, add sugar, beat, gradually add flour and beat again. Heat the oven to 180 degrees, grease the mold with oil, pour out the dough and bake for 20 minutes. Readiness to determine with a match or a wooden toothpick.
For the cream, mix the egg with sugar and flour so that there are no lumps. Boil 200 ml of milk, pour the rest of the milk into the egg mass and mix well. Pour the egg-milk mass into the boiling milk in a thin trickle. Cook, stirring constantly, until thickened. Add the chocolate, stir until the chocolate is completely dissolved. Cool and mix with softened butter.
Cut the cooled sponge cake into two layers and lubricate with cream.
Decorate the top according to your desire. I wrapped cherry-colored mastic on top, and made roses from flesh-colored mastic. I'll post the mastic recipe separately.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- White chocolate - 554 kcal/100g
- Mastic - 393 kcal/100g
