Cake with whipped cream
for the test:
large chicken eggs 4 pcs.
Butter (unsalted) 115 g
water 1 glass
flour 1 glass
for chocolate layer:
chocolate black bitter 55 g
sugar powder 1 glass
water (hot) 3 tbsp.
Butter 2 tablespoons butter
vanilla extract 1 tsp
for cream:
powder for vanilla pudding 290 g
soft cream cheese 225 g
milk 4 cups
for topping:
whipped cream 225g
chocolate syrup (melted chocolate)
1 Heat the oven.
2 Bring the oil and water to a boil in a saucepan over medium heat.
3 Pour in the flour, make a minimal fire. Cook, stirring, until it turns a ball, lagging behind the bottom of the pan.
4 Remove from the plate, place the ball in a large container. Drive eggs, whisk after each egg.
5 Form a homogeneous dough. Transfer it to the form 22 x 33 centimeters. Send for 35 minutes in the oven, observe the temperature of 200 degrees. Cool it down.
6 To cook the chocolate layer, melt the butter and chocolate in the microwave for 1 minute. Stir. Continue heating at intervals of 20 seconds until uniform.
7 Put vanillin. Sift the powdered sugar, pour it into the chocolate mixture.
8 Pour water into the mixture, stir until a paste-like homogeneous mass forms.
9 Apply the chocolate layer to the base.
10 To prepare the cream, whip the cream cheese in a bowl until it is airy.
11 Pour the milk, beat. Add the pudding, whisk until thick.
12 Make a layer of chocolate on the chocolate.
13 Finish the cake - the eclair with whipped cream. Decorate with chocolate syrup. Use a toothpick to draw lines. Send to the refrigerator for impregnation.
