Simple recipe. Perfect tea cake with chocolate cream

Tea cake is always a good idea, and if you have the time and inspiration, you can make your own.

Cake for tea with chocolate cream

Contents:

For testing:

• Eggs – 5 pcs.;
• sugar – 150 g;
• a pinch of salt;
• flour – 80 g;
• Baking powder – 10 g;
• Cocoa powder – 3 tbsp. l.

for the cream:

• Cream 33% – 300 ml;
• powdered sugar – 3 tbsp. l.;
• Curd cheese – 140 g;
• Vanillin – 1 g;
• Cocoa – 2 tbsp. l.

For the chocolate ganache:

• Dark chocolate – 120 g;
• Cream 33 % – 100 ml.
• For impregnation of cakes: condensed milk with water.

Separate the whites from the yellows. Set the yolks aside, add a pinch of salt to the proteins and beat with a mixer until stable peaks. Add 150 grams of sugar and continue beating. Beat the yolks separately and add to the protein mass with sugar.

Stir the egg mixture with a silicone spatula. Add the flour, baking powder and cocoa powder, mix gently with a spatula. It is better to sift the dry mixture so that there are no lumps.

Pour the dough into a detachable mold with a diameter of 22 cm, preheat the oven to 170 degrees. We cook for 50 minutes.

Cool the finished biscuit and cut into three cakes.

Prepare the cream: mix the cream, curd cheese, powdered sugar and vanilla. Mix with mixer. Add cocoa powder and mix again.

Time to collect the cake. You can soak the cakes with a mixture of condensed milk and boiled cold water. You can skip this step. Then just put the first cake, apply a layer of cream, cover with a cake, apply another layer of cream and cover the last cake. Top and sides are also covered with cream.

Cooking chocolate ganache. Pour the cream over the chocolate, melt in the microwave or in a water bath. Mix and pour over the cake. Refrigerate for at least an hour to harden the cake.

You can also prepare the unbaked Plombir cake, which you have been familiar with since childhood, all the secret of which is in its original and delicious cream.