METER CAKE: For all occasions, especially if you expect a larger company

 

Ingredients (for 10 people)

Biscuit:

- 4 pieces of egg yolk
- 6 pieces of egg white
- 25 dkg of sugar
- 1.5 dcl of oil
- 1.5 dcl of water
- 25 dkg of flour
- half a bag of baking powder
- 2 tablespoons bitter cocoa

Cream:

- 2 pieces of egg yolk
- 8 dkg of sugar
- 1/2 liter of milk
- 2 pieces of vanilla pudding (pudding powder)
- 25 dkg butter / margarine
- 12 dkg sugar cane

Preparation:

Make egg yolks with sugar and add all other ingredients. Add egg whites at the end. Divide the mixture into two equal parts. in order to get approximately the same parts, with the chef I alternately put the part in the baking dish and the part in the pan.

In the part of the mixture that is in the bowl, put cocoa and stir. And put that mixture in the protvan. The dough is baked in ribbed protvanis 50 cm long. Check if the dough is baked with a fork or toothpick. When the dough is baked, take it out on a base and cut it into "ribs".

While the dough is baking, make the cream. Work the egg yolks with the sugar. Add pudding and a little milk. Work everything out well so that there are no lumps. Add everything together to the boiling milk. With constant stirring, let the cream boil for 2-3 minutes. Add butter / margarine to the cold cream, which we previously worked out with powdered sugar.

Now with the cream alternately "glue" the dark dough with the white dough. So until we have used up all the dough. I made 2 pieces of half a meter this time, because I didn't have a single long tray on which a meter of cake would fit. Spread the rest of the cream over the cake and put more whipped cream on it. Sometimes I decorate the whipped cream a little with melted cooking chocolate.

The cake is cut obliquely, so that the two-colored biscuit "does its job". I know how to make a double mixture and I always consume everything. Then the cake is much juicier. I always put less butter / margarine in the cream than what is written in the recipe. I spend most of my time making cakes on this "gluing" of biscuits, but it pays off.

Source: health-and-kitchen.live