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Crying cake

INGREDIENTS:

For the dough
240 g wheat flour (type 405)
300 g sugar
50 g cocoa powder
4 eggs 4 tbsp milk
1
pack vanilla sugar
1 pack baking powder
For the filling
200 g whipped cream
150 ml milk
1 pack of vanilla sugar

 

For the glaze
200 g dark chocolate
200 ml milk
5 tbsp sugar
1 tsp cornstarch
1 tbsp cocoa powder

PREPARATION:

For the crying cake, first preheat the oven to 180 degrees with fan. Grease a square shape (20 x 20 centimeters) or a springform pan (diameter 24 centimeters) with butter or margarine and dust with a little flour.
Place eggs and sugar in a mixing bowl and beat until fluffy. Sift the flour, baking powder, cocoa and vanilla sugar into a second bowl and mix with a whisk. Stir the dry ingredients into the wet ingredients. Finally stir in the four tablespoons of milk.
Pour the finished dough into the cake pan and spread it out. Bake on the middle shelf for around 15 minutes (carry out a chopstick test). Remove the cake from the oven and immediately distribute the milk evenly over it. Now let the cake cool completely.
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