Creamy Cake

To make a delicious, fluffy, fluffy shortbread, start by sifting together the flour, baking powder, cocoa and instant chocolate pudding. This step is essential to ensure a uniform and airy texture. In a separate bowl, beat the egg whites with an electric mixer until stiff foam, gradually adding ½ of the sugar. The foam should be firm and form peaks that hold together. In another bowl, whisk the egg yolks with the remaining sugar, mixing vigorously until the mixture is whitish-white, creamy and the sugar is completely dissolved. This is the perfect base for a moist, savory, moist batter. Combine the two mixtures, being careful to keep it aerated. Carefully incorporate the flour mixture and the oil, pouring it in gradually and stirring gently so as not to take air out of the mixture.

Once the batter is well blended, pour the mixture into a 26 cm round baking pan lined with baking paper. Use a spatula to smooth the surface. Then place the tray in the preheated oven at 180 degrees Celsius and bake for about 50-60 minutes. Check that the cake is cooked using the toothpick test: if the toothpick comes out clean, the cake is ready. After baking, leave the cake to cool on a wire rack to avoid moisture.

Cream
To make the cream, mix the ingredients until fluffy and smooth. Use a blender on medium speed, gradually adding all the ingredients so that they are perfectly incorporated. It is important that the custard is aerated so that it can spread evenly on the cooled worktop.

Glaze
To make the glaze, melt the chocolate in a bain-marie with the cocoa, water and sugar. Stir constantly to avoid lumps and make sure everything melts evenly. Once the mixture is smooth, take it off the heat and add the butter, stirring until completely melted and incorporated. Allow the frosting to cool thoroughly to get the perfect texture, then carefully pour it over the cream already applied on the top.

This combination of a fluffy top, fine cream and decadent frosting will make any occasion special. Serve generous slices and savor every bite!

 Ingredients: Base - 4 tablespoons flour - ¼ teaspoon baking powder - 1 packet instant pudding powder, chocolate flavor - 6 eggs - ½ cup sugar - 1 tablespoon cocoa - 1 tablespoon oil Cream - 1 cup milk - 250 ml heavy cream - 1 packet instant pudding powder, vanilla flavor - 2 packets vanilla sugar Glaze - 100 g chocolate, chopped - 1 tablespoon cocoa, sifted - 6 tablespoons water - 2 tablespoons sugar - 25 g soft butter

 Tags:  eggs milk unt flour oil sugar chocolate cocoa cookies vegetarian recipes