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TV cake

TV cake

Cocoa wheat:

Beat the egg whites with a pinch of salt well, add the sugar and beat until you get a strong meringue. Rub the yolks with soft margarine, add flour, cocoa and baking powder, sift, mix. Then we pour the milk, the essence is rum and finally the egg whites. Divide the obtained composition in two and bake two sheets. We line the tray (36/24) with turmanic baking paper, half of the composition. Put the tray in the preheated oven, it is ready when it passes the toothpick test. Remove the top from the tray, leave it to cool and bake the second top.

Rock pandispan:

Beat the egg whites with a pinch of salt well, add the sugar and beat until you get a strong meringue, add the yolks, mix well. At the end we add flour and baking powder, sifted. Bake the top in the same tray as the cocoa tops.

Cream:

We boil the milk together with the sugar. Thin the starch with water and then pour it over the milk, stirring constantly until it begins to thicken. Remove from the heat, add the vanilla essence and lemon juice and leave to cool, but not completely. Then mix with soft margarine. Put it in the freezer to harden. When it has hardened, take it out of the freezer and mix it until it becomes a frothy cream.

Loss:

We make the icing after we have assembled the cake. Chop the chocolate, add margarine and liquid cream and melt on the fire. Pour hot over the cake.

Assembly:

We place the first sheet of cocoa over which we put half of the cream, then we spread half of the jar of jam, we place the pandispan top, over which we spread the rest of the jam and then the rest of the cream. Place the cocoa leaf and pour the hot icing. Level and sprinkle the colored candies. Using a knife passed through hot water, portion the cake.