Crying Cake – Aglayan kek

Ingredients for 1 servings:

• 100 g sugar
• 100 g butter, soft
• 150 ml milk
• 2 eggs
• 50 g cocoa powder
• 200 g flour
• 1 pack of baking powder, 2 tsp
• 75 ml whipped cream or milk
• 150 g chocolate, dark
• Fat for the mold
• 1 cup whipped cream, 200 ml, whipped stiffly
• 150 ml milk for soaking
• 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Turkish, non-alcoholic

Cream the sugar and butter in a bowl, then add the eggs and beat for a few minutes until fluffy. Add the remaining ingredients for the batter and beat for 3-4 minutes until creamy. Preheat the oven to 180°C. Pour the batter into a greased springform pan (26-28 cm) and smooth it down. Bake the cake at 180°C (top/bottom heat, fan: 160°C) for about 30 minutes. Then place the cake in the pan on a wire rack and prick the entire surface with a toothpick. Slowly drizzle the milk over the cake to soak it in. Allow to cool in the pan. For the icing, slowly melt the chocolate and cream in a small saucepan. Mix well and set aside. Meanwhile, whip the cream with 1 tablespoon of sugar until stiff peaks and also refrigerate. Just before serving, spread the whipped cream over the cake and drizzle with the chocolate cream. Serve immediately.