Chocolate biscuit cake with caramel cream

«Chocolate biscuit cake with caramel cream»


140 grams of sugar

8 yolks

1/4 cup of ground rye breadcrumbs

30 grams of flour

70 grams of grated chocolate

4 protein


For cream:

120 grams of butter

1 tablespoon flour

0.5 cups of milk

1.5 cups of sugar

1 glass of water

Cooking method

Yolks mash with sugar to white, pour ground rye breadcrumbs, flour, stir, add grated chocolate and chilled whipped whites, stir gently and transfer to a greased form. bake at 180-190 until cooked. Chilled cream cake from above with cream.

Cream: put sugar in a saucepan, add a little water and caramelize on a small fire until brown. pour in water and dilute without removing from the fire. Separately, melt the butter, pour in the milk, add flour, bring to a boil and mix with caramel. Cream a little cool. spread the cake and cut it into slices.


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