Cake
Description
The recipe won't take much time. The combination of chocolate sponge cake with lemon cream is quite unusual, but that's the mystery. The cake turns out insanely delicious and very tender. The main thing, before cutting, let the cake sit at room temperature for a while.
Instructions
- 1
Step 1
To make the sponge, beat the eggs with sugar.
- 2
Step 2
Separately bring the milk with butter to a boil. Alternately add the flour with baking soda and the milk mixture to the airy egg mixture. Stir gently so that the mixture remains airy.
- 3
Step 3
Then add the cocoa and pour the batter into a 22 cm baking pan. Place it in the oven, preheated to 180 °C, for 40–50 minutes.
- 4
Step 4
Let the baked sponge cool and cut it into 3–4 layers.
- 5
Step 5
For the cream, cook a very thick semolina porridge. Let it cool.
- 6
Step 6
Beat the softened butter with powdered sugar.
- 7
Step 7
Remove the zest from the lemon and squeeze the juice. Add to the butter.
- 8
Step 8
Add the cooled semolina and beat everything well until smooth.
- 9
Step 9
Soak the layers with sweet syrup or just water. Spread the layers with cream and assemble the cake. Put the cake in the refrigerator to set.
- 10
Step 10
For chocolate glaze, melt the chocolate with the cream. Let it cool.
- 11
Step 11
Drizzle the cake with chocolate and decorate for the festive occasion. Enjoy the celebration!