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Tosca cake dessert


Countertop: Mix the egg whites until you get a foam that does not flow. Add the sugar and mix until you get a hard and shiny meringue. Add the flour and baking powder. Add the poppy seeds. Pour the dough into a tray lined with baking paper and leave it in the oven over medium heat until it passes the toothpick test.

Cream: Mix the yolks with the sugar until the mixture foams. Put the milk, starch and vanilla on low heat. Pour the yolks over and stir continuously until the mixture thickens like a pudding. Leave to cool.

Over the cooled cream add the soft butter, one cube at a time, mixing well after each addition. Spread the vanilla cream over the poppy seeds and over it form a layer of biscuits soaked in cocoa milk. Put the cake in the fridge until we prepare the chocolate icing. Chop the chocolate and put it with the cream in the microwave. After approx. every 5 seconds, remove the bowl and mix the chocolate. Repeat these steps until the chocolate has completely melted. Leave in the oven for 5 seconds, remove, mix well, and leave in the oven for 5 seconds, etc. It is important to check it as often as possible, because it burns very quickly. Spread the icing very quickly over the cake.

Let the cake cool overnight, then cut it the next day with a hot knife.



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