John Myers
Chocolate Cream Cake
The perfect chocolate cream cake recipe with a picture and simple step-by-step instructions.
- 160 g Sugar
- 140 g Flour smooth
- 2 packet Bourbon vanilla sugar
- 1 teaspoon Baking powder
- 5 piece Eggs
- 3 a cup Whipped cream
- 10 tablespoon Cocoa powder
- 3 packet Cream stiffener
- The biscuit dough: Put sugar, eggs and vanilla in a bowl and stir until foamy. Then slowly sift in the flour, baking powder and vanilla, stirring constantly. When the dough forms small bubbles, put it in the springform pan (don’t forget to grease the form beforehand and line it with breadcrumbs) and bake at 170 ° C for about 20-30 minutes (the dough should turn a nice light brown) on top and bottom heat. Afterwards out of the mold and let it cool down nicely and then cut once with thread.
- The cream: Mix the cream, cocoa and, if you like, sugar. When the cream slowly becomes stiff after about 1 minute, add the cream stiffener and mix well until the whipping becomes stiff. Then put a third of the cream on the cake base and distribute it evenly and then put the lid on. So then take the other part of the cream and spread it nicely over the whole cake and spatula. Good Appetite
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