Sponge cake filled with milk cream and hazelnut cream: a cake to try absolutely
published on 15 December, 2018 at 09:42
Ingredients:
5 eggs
150g sugar
200g all-purpose flour
milk to taste
sour cherries
hazelnut cream
5 eggs
150g sugar
200g all-purpose flour
milk to taste
sour cherries
hazelnut cream
For the milk cream:
400ml milk
1 teaspoon vanilla extract
1 tablespoon honey
40g cornstarch
80g sugar
400ml milk
1 teaspoon vanilla extract
1 tablespoon honey
40g cornstarch
80g sugar
Directions:
Crack the egg open, add the sugar then the flour. Pour into a buttered and floured pan and bake. After the sponge cake is ready, cut into 3 parts and wet each of them with milk. For the milk cream, pour the milk in a saucepan, add the vanilla and honey, then heat without boiling. While the milk is heating, in a bowl mix the cornstarch with the sugar then when the milk is hot, add it a little at a time, stirring with a whisk. Transfer everything into a pot and cook until the cream thickens, then allow to cool. Overlap them with milk cream, sour cherries and finally with hazelnut cream. Refrigerate for a few hours, then serve.
Video: https://www.instagram.com/p/BL38jfshqnY/
Crack the egg open, add the sugar then the flour. Pour into a buttered and floured pan and bake. After the sponge cake is ready, cut into 3 parts and wet each of them with milk. For the milk cream, pour the milk in a saucepan, add the vanilla and honey, then heat without boiling. While the milk is heating, in a bowl mix the cornstarch with the sugar then when the milk is hot, add it a little at a time, stirring with a whisk. Transfer everything into a pot and cook until the cream thickens, then allow to cool. Overlap them with milk cream, sour cherries and finally with hazelnut cream. Refrigerate for a few hours, then serve.
Video: https://www.instagram.com/p/BL38jfshqnY/
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