Cake
Description
Homemade dessert for tea. This is a classic recipe for the "Negritenok" cake. The sponge cake is made on a base of a yolk-chocolate mixture. The cream is prepared from whipped cream with sugar and chocolate. The cake turns out very tender in texture. It should be chilled in the refrigerator for several hours before serving. Good luck! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Separate the yolks from the whites and beat them with sugar.
- 2
Step 2
Add vegetable oil, continue beating.
- 3
Step 3
Combine instant coffee and cocoa, pour in hot water, and mix until a smooth, thick mixture forms.
- 4
Step 4
Combine the yolks with the chocolate mixture and gently mix.
- 5
Step 5
In a separate container, combine: flour, baking powder, and 30 grams of sugar.
- 6
Step 6
The flour mixture should be added to the chocolate-yolk mixture. Mix well.
- 7
Step 7
Separately beat the egg whites with 30 grams of sugar until stiff peaks form. Add to the same mixture and stir.
- 8
Step 8
Line the cake pan with parchment paper, pour in the batter. Bake for 40 minutes at 180 degrees.
- 9
Step 9
Cool the finished sponge cake and let it sit for 1-2 hours.
- 10
Step 10
Prepare the cream: heat the cream with 2 tablespoons of sugar, but do not bring to a boil. Remove from heat, add pieces of chocolate and stir until completely dissolved. Cool the mixture in the refrigerator, then beat until fluffy.
- 11
Step 11
Cut the sponge cake into four parts, spreading each with cream.
- 12
Step 12
Assemble the cake. Decorate the top with chocolate sprinkles. Refrigerate for 2-3 hours.
- 13
Step 13
The pastry is ready. Serve with tea.