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Desert cake March 8

Desert cake March 8


Separate eggs. Beat the egg whites with a pinch of salt and lemon juice until a foam is obtained, then add the sugar and mix until the foam hardens. Add, one by one, the yolks, then the oil, baking powder and flour, mixing. The composition (almost soft, but aerated) is poured into a tray, on a baking sheet, and put in the preheated oven, over medium heat, until golden (about 30 minutes). When ready, leave to cool.


Prepare the syrup from water, sugar, the juice of half an orange and the orange peel kept in sugar in a jar, which is boiled for about 5 minutes on low heat. Leave to cool.

Chocolate cream:

In a saucepan, mix the yolks with the sugar, Bourbon sugar and flour, using a whisk, slowly pouring the warm milk. Homogenize and then simmer until thickened, stirring constantly, so as not to stick. When it has thickened, put it on the fire, add the butter and chocolate with coffee (I had it from Kaufland) and mix it well. Leave to cool.

Decoration and assembly:

Cut the pandispan into two unequal sheets (the base must be thicker than the lid), cut the edges, giving it a heart shape. is syruped. Add some of the cream, the leftovers cut from the pandispan, the rest of the cream and the lid of the cake.

Beat the whipped cream with the mixer, not too hard, but only until it becomes creamy, garnish the cake with whipped cream, sugar decorations, wafer flowers and a little melted chocolate.

It's getting cold.

Good appetite!

If you like my recipe, you can also find it on my blog: