Cocoa And Milk Cream Cake
If you take the trouble of beating the egg yolks and whites long enough, this chocolate cake with milk cream will be as light as air. When it’s done you can leave it in the fridge for a couple of hours if you prefer to serve it cold, but the cool thing about it is that it will be delicious also at room temperature and even slightly warm with 30 seconds in the microwave.
For the sponge:
200gr flour, sifted
50gr potato flour
75gr bitter cocoa powder
1 tsp baking powder
1 tbsp water
For the milk cream:
½ litre milk
½ stick of cinnamon
125gr double cream
Chocolate flakes to decorate
Separate the yolks and the whites and work the first with the sugar and the water until smooth and the latter with an electric whip until firm.
Melt the butter in the microwave or on a low heat and let it cool, then add it to the yolk mix.
Sieve the dry ingredients (flour, baking powder and cocoa) into a bowl, then add them to the egg mix, one tablespoon at the time. Lastly, add the whipped egg whites and gently blend them into the mix with a wooden spoon. Preheat the oven at 180ºC, pour the mix in a cake tin, and bake for 35-40 minutes.
In the meantime, prepare the milk cream. Bring the milk to boil with a the vanilla stick then take off the stove. In a separate pan add the flour and the sugar and gradually add the milk, making sure it forms no lumps. Put it back on the stove, then gradually heat until it thickens, then let it cool. As a last thing, whip the cream and add it to the mix.
When the sponge is baked and at room temperature, cut it into two discs and fill it with half the cream (it’s almost a cake in layers, like in the Italian classic tiramisu recipe), spreading the rest on the surface. Finally, decorate with chocolate flakes.
If hint at the layer cakes got you interested, check my site for more tiramisu recipes.