John Myers
Contents
show
Prince of Zamunda Cake
The perfect prince of zamunda cake recipe with a picture and simple step-by-step instructions.
Dough:
- 4 Eggs
- 150 g Sugar
- 1 Pck. Vanilla sugar
- 200 ml Oil
- 250 g Flour
- 50 g Cocoa powder
- 3 tsp Baking powder
- 200 ml Milk
Cream:
- 500 ml Milk
- 1 Pck. Chocolate pudding powder
- 100 g Sugar
- 250 g Butter at room temperature
- 25 g Cocoa powder
Set:
- 200 g Dark couverture
- 50 g Coconut oil
Preparation for baking the individual bases.
- Cut strips 30 cm wide from the baking paper roll (12 x). Draw circles with a diameter of approx. 21 cm in the middle. Ready to lay. Oven to 200 degrees – only top and bottom heat! – preheat. Prepare a baking sheet.
Cream:
- Using milk, sugar and chocolate pudding powder, cook a pudding as indicated on the package. Then, as it cools down, stir it every now and then so that no skin forms. If it is lukewarm, cover immediately with cling film. Once it has cooled down to room temperature, add the butter and cocoa, stir well and place in the refrigerator.
Dough:
- Beat the eggs until frothy. Add the sugar and vanilla sugar and continue whipping until the mixture is creamy. Then pour in the oil and keep stirring. Mix the flour with cocoa and baking powder and stir into the egg mixture alternately with the milk.
Baking process:
- Now apply a thin, even layer of dough in the size of the circles drawn with 3 tablespoons of dough. Place on the baking sheet and bake for a maximum of 2 to 4 minutes, depending on the thickness, until the surface is no longer “wet”. In the meantime, prepare the next sheet of dough – as described above – and replace the baking paper. Just go. Just grab the paper at two corners, pull it out (the dough sticks to it and does not fall down) and place on a smooth surface to cool. Grasp the next paper with the dough on both short sides and place on the baking sheet. Repeat all of this until all 12 papers are used up. Allow to cool slightly.
Completion:
- Take the cooled chocolate mass out of the fridge and stir into the buttercream with the hand mixer. Starting with a sheet of dough, alternately layer the dough and cream on top of each other until everything is used up. When placing the pastry sheets, simply take the paper, turn it over, place the pastry sheet on the cream layer and carefully peel off the paper. It should end with a sheet of pastry.
Finish:
- Melt the couverture in a water bath, add coconut oil, dissolve while stirring and use it to thin the couverture a little. First smooth out the cream that has oozed out of the cake all around and then pour the slightly cooled couverture over everything until the entire cake is coated. Decoration according to the occasion and taste.
- Making it sounds more complicated than it is. All you have to do is stick with the baking process until it is complete.
Facebook Comments