Tip 2: Mississippi White Cake
You will need
- For the test:
- - 300 g of flour;
- - 2 eggs;
- - 250 g butter;
- - 250 ml of milk;
- - 150 g white chocolate;
- - 1 teaspoon baking powder;
- - 350 g fine crystalline sugar;
- - 1 teaspoon of vanilla extract.
- For cream:
- - 100 ml fat cream;
- - 175 g of powdered sugar;
- - 225 g of white chocolate.
- For decoration:
- - 2 tablespoons of large chips of milk chocolate and white chocolate.
Cook the dough. Put the softened butter in a saucepan, pour in the milk, add chopped chocolate into small pieces, add sugar and put on low heat.
Heat the mixture, stirring constantly, until the chocolate is completely melted and a homogeneous mass is formed. Pour the chocolate mixture into a large container for 10 minutes to cool. Then sift the flour with baking powder on top of the chocolate mass, enter the beaten eggs and vanilla extract.
Stir until a watery, uniform dough forms.Pour into a round deep silicone baking dish (diameter 20.5 cm) and place on a baking sheet. Cover the form with foil.
Bake in a preheated oven to 160 ° C for 50 minutes to 1 hour. The cupcake will be ready when a thick crust forms on the surface. Leave the product to cool in the form for 10 minutes, then shift to a wire rack.
Prepare the cream. Heat the cream over low heat and bring to a boil. Immediately remove from heat and pour into a clean container, add the chocolate, broken into pieces, into the cream. Stir in the creamy chocolate mass until the chocolate is completely melted.
If the chocolate is not completely melted, put in a water bath for a few minutes and mix. Beat the chocolate mixture, sift the icing sugar on top and stir until smooth. Cover and refrigerate for 30 minutes.
Spread the cake with the cooled cream. Pre-cool white and milk chocolate and chop grated. Decorate the cake with curls and large chocolate chips.
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