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手料理
  • 2018/01/16
  • 180

Ledene kocke🇷🇸☕️

レシピ
材料・調味料
Sponge cake:
Eggs separated
4pc
Sugar
30g
All purpose flour
60g
Unsweetened cocoa
20g
Baking powder
8g
Veg oil
2tbs
Syrup:
Orange
1/2
Water
250ml
Sugar
110g
Custard topping:
Milk
500ml
Sugar
40g
All purpose flour
50g
Non salted butter
150g
Vanilla sugar
1tsp
Chocolate glaze:
Bitter chocolate
100g
unsweetened cocoa
1tbsp
Milk
2tbsp
Veg oil
2tbsp
Sugar
1tsp
作り方
1
Leave butter at room temperature. Preheat the oven to 180C. Mold is 27*17
2
Sponge: Separate egg yolks and whites. Egg should be cold. Beat egg white with electric mixer adding sugar until you get solid merengue (until stiff peak foam), then fold yolks one by one.
3
In a separate bowl, whisk together flour, baking powder and cocoa and add to egg mixture. Add oil and slowly mix all together. Place baking sheet into the tray and spread the butter into the cake mold. Bake on 180C for 15min.
4
Syrup: Simmer sugar, water and orange juice until sugar dissolves (about 4-5min) and pour it over the hot cake slowly and evenly. Let it sit until completely absorbed and leave it for about one hour before putting the custard layer.
5
Custard: Heat up the milk(300ml), sugar and vanilla sugar until steaming. Meanwhile, mix the rest of milk and flour with whisk until thick slurry.
6
Pour it slowly into the milk on the stove and whisk on low heat until it resembles thick vanilla pudding. Be sure to whisk well as you go, so that lumps do not form. Let it cool completely (put aluminum foil on it).
7
Using electric mixer mix the soften butter and add custard little by little into the butter continuing mixing. Top the sponge cake with cooled custard cream, spreading evenly.
8
Chocolate topping: Melt chocolate cocoa, oil, milk, and sugar over a double boiler. Set aside to cool until lukewarm. Pour it onto the cake. Refrigerate for at least half an hour (even better overnight) then slice into neat squares.
みんなの投稿 (1)
Ice cubed chocolate cake🇷🇸
もぐもぐ! (10)