What is the difference between homemade cakes and those made in factories? A homemade cake does not contain a lot of dyes and palm oil, which is usually sinned at the production facilities. Of course, homemade cake is not as beautiful, does not contain too bright and sugary flavor. But, such a cake is safe for all members of the family, including children.
Confectionery is now a subject of controversy in society. Someone believes that homemade cakes are not comparable to purchased cakes. Someone on the contrary is sure that homemade cakes are much higher quality in composition than store analogues.
Let’s prepare a homemade simple cake to understand its value on the festive table.
Ingredients for chocolate cake:
- eggs – 4 pcs;
- salt – a pinch;
- sugar – 180 g;
- water – 100 ml;
- flour – 130 g;
- cocoa – 3 tbsp;
- leavening agent – tsp;
- vanillin;
- milk – 200 ml;
- powdered sugar – 2 tbsp.
Ingredients for the cream:
- eggs – 2 pcs;
- sugar – 60 g;
- condensed milk – 90 g;
- flour – 3 tbsp;
- milk – 250 ml;
- butter – 350 g.
Ingredients for the glaze:
- sugar – 3 tbsp;
- cocoa – 3 tbsp;
- sour cream – 5 tbsp;
- butter – 50 g.
Preparation of chocolate cake:
Divide the eggs into yolks and whites, to the whites pour 100 grams of sugar and salt.
Separately pour sugar to the yolks
, whip to a white
fluffy
mass
.
Gradually pour water into the yolks while beating.
Mix the yolk and protein masses
. Mix the baking powder, vanillin and cocoa in the flour and gradually sift into the egg mixture.
Cover the baking dish with parchment and place the dough in it
.
Bake the biscuit at 180 degrees for 50 minutes.
To prepare the cream in a thick-bottomed pan, beat the eggs, mix with sugar. Pour condensed milk and flour into the egg mixture, mix.
Gradually pour the milk into the mixture, cook until thickened, stirring constantly.
While the cream base cools in the container, remove the top from the biscuit, divide into two equal crusts
.
Mix milk with powdered sugar, soak each cake in milk. Add butter to the cream base and beat thoroughly with a mixer until the cream is formed.
Place one cake in a pastry ring, put all the cream on it.
Cover the cream layer with the second cake, leave the cake under the foil in the refrigerator for 5 hours.
In a frying pan pour sugar, cocoa, add sour
cream
and butter. Melt the components to a homogeneous chocolate mass, which we pour over the entire cake.
You get an excellent chocolate cake with a thick layer of custard inside.
This homemade cake will conquer all the guests.
