- 1 water glass of sugar
- 1 glass of flour
- 1/4 cup corn starch
- 1 package baking powder
- 2 tablespoon cocoa
- 1/3 water glass milk
- 1/2 tea spoon salt
- 1 egg
- 2 eggs white
- 120 grams (prepared from butter and mixed spices (at room temperature)
- 2 pack of cream shampoo (powder)
- 2 teaspoons cold milk
- 200 grams cherry
- 200 grams of bitter chocolate (grated)
You can also use the embossing method when you prepare your dessert, by adding other ingredients after chewing sugar and butter.
Using the oven on a fanless program will help your cake cook more homogeneously.
How is it prepared?
Set the oven to 170 degrees.
Mix in sugar, flour, baking soda, starch, cocoa and salt in a bowl.
Milk, egg whites and egg in a separate bowl.
Mix the butter with dry ingredients and mix well. You can do this using your palette footer or blender.
Add this mixture of milky mix and beat.
Beat all materials for 4-5 minutes to get a smooth consistency.
Lubricate and sprinkle on a 18cm round cake mold and cook for 30 minutes without opening the oven door.
After the cooked chicken has cooled down, cut it neatly as 3 coats.
Preparation of Pandispanyan:
To prepare the cream blanket, mix the powder mixture with cold milk to obtain a thick consistency.
Place the cocoa base you have separated into layers and apply cream with a spatula.
Place picked and watery sorbents and place the middle layer.
Prepare the middle layer as the first layer and apply the top crate cream. Spread the sides of the pastry with the help of a spatula and cover your cake with a whipped cream.
Cover all the surfaces of the pastry with grated chocolate and decorate it by putting sour cherries on it. That’s it. Enjoy your meal!
Preparation of the pastry: