John Myers
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Cow Spot Cake
The perfect cow spot cake recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Butter – soft
- 225 g Sugar
- 2 Pck. Vanilla sugar
- 1 pinch Salt
- 6 Eggs
- 500 g Flour
- 1 Pck. Baking powder
- 100 ml Mineral water
- Grease for the tin
Cream:
- 300 g Couverture whole milk
- 600 ml Whipped cream
- 3 tbsp Cocoa
Decoration:
- 200 g Couverture white
Dough:
- Preheat the oven to 175 degrees (circulating air 150 degrees). Grease the baking sheet.
- Beat soft butter, sugar, vanilla sugar and salt with the whisk of the hand mixer until frothy. Stir in the eggs one at a time. Mix the flour and baking powder and stir alternately with the 100 ml of mineral water into the egg and sugar mixture. Place the dough on the baking sheet, smooth it out and bake for about 20 minutes, until the surface is slightly golden brown and no dough sticks to the wooden stick test. Take out immediately and let cool down.
Cream:
- Roughly chop the couverture. Heat the cream (Warning: DO NOT BOIL). Then remove the pot from the heat, add the couverture and dissolve while stirring constantly. Stir until everything is really dissolved and free of lumps. Then put the liquid chocolate cream in the fridge for at least 3 hours.
- When it is really cold, whisk vigorously with the whisk of the hand mixer. Add the 3 tablespoons of cocoa and beat until you have a creamy mousse. Spread this mixture evenly on the dough base and put everything back in the cold.
Decoration:
- Roughly chop the white couverture and melt it over a water bath. Then apply “cow stain” to the cake with a teaspoon. Everything will solidify again and then just let it taste …………
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