Cake with drips
Description
The recipe won't take much time. Drips of chocolate glaze are a versatile design for a cake. It adds a certain flair to the decoration. The finished cake can then be decorated with fruit, berries, or candies. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
To make the sponge cake, beat the eggs with sugar until a fluffy foam forms. Separately bring the milk with butter to a boil. Slowly fold the flour with baking soda and the hot milk mixture into the beaten eggs.
- 2
Step 2
Pour the batter into a 22 cm baking pan and place it in a preheated oven at 180 °C for 40–50 minutes.
- 3
Step 3
Let the baked sponge cool and cut it into 3–4 layers.
- 4
Step 4
For the cream, whisk the cream with powdered sugar. Soak the layers with peach juice. Spread the layers with cream and scatter finely chopped peaches. Assemble the cake, spread the sides and top with cream. Place it in the refrigerator to set for several hours.
- 5
Step 5
For the glaze for drips, heat the cream until hot. Add the chocolate and let it melt. Adjust the consistency yourself—add cream gradually if needed. The glaze should run off the spoon but not be too thin. Cool the glaze slightly so it reaches room temperature.
- 6
Step 6
Pour the icing into a pastry bag and cut off the tip. Along the edge of the cake, make small chocolate drips.
- 7
Step 7
If desired, the middle of the cake can also be filled with chocolate and decorated to your taste.