Caprice cake with condensed milk
Composition / ingredients
12
servings:
Cooking method
1. We put a saucepan on a water bath, put honey in it and melt it. Add butter and sugar. One by one, we introduce the eggs and quickly stir with a whisk. Stir the soda and cocoa powder. Remove the mixture from the heat and sift the flour. Spread the dough on the table, sprinkle with flour and knead well.
2. Roll out the cakes the size of the mold in which we will bake. We make punctures with a fork and put them on baking paper. We send it to the oven, cook on medium heat for about 5 minutes. In total, the cakes should turn out 7-8 pieces.
3. Whisk all the ingredients for the cream.
4. We spread the cakes on a plate and lubricate them abundantly with cream. Sprinkle the top with chopped nuts and decorate with grated chocolate.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 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
- Cocoa powder - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Boiled condensed milk - 328 kcal/100g
