INGREDIENTS:
For the sponge: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 4 tablespoons cocoa, 4 tablespoons powdered chocolate, 1 baking powder, 1 vanilla sugar, 150 ml of oil, 150 ml of milk
For yellow cream: 2 vanilla pudding, 900ml milk, 6 tablespoons sugar, 15o grams of butter
For brown cream: 2 chocolate pudding, 800ml milk, 6 tablespoons sugar, 100 grams of butter
PREPARATION:
For biscuit separate egg whites from yolks. Mix the egg yolks with sugar and vanilla sugar until they become foamy, then add the oil, after a few minutes of mixing gradually add flour with baking powder and then immediately cocoa and chocolate powder. At the end of a wooden spoon mix particularly beaten egg whites.
The mixture pour into a greased and floured baking sheet medium size, flatten and bake in the oven at 180 ° C for 20-25 minutes.
Baked and still warm biscuit drill evenly with spoon handle.
Prepare the yellow cream by the hot cooked pudding whisk whip the chopped butter. Stir the cream until it becomes uniformly thick and supple. Remove from heat immediately while still warm and pour over cake. Flatten with a spoon across the surface of biscuits to all holes filled with cream.
Allow the cake aside and prepare a brown cream so that the cooked pudding with chocolate and added butter evenly shuffled. Pour hot cream over yellow. If desired, sprinkle with chocolate sprinkles. Cool and serve cut into cubes.
Bon Appetit!
(recipeci.com)
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