Chocolate cake with honey milk foam

The Chocolate cake with honey milk foam Recipe For each day Preparation time: 20 minutes * without refrigeration time Cooking time: 8 minutes

About 20 pieces

For the topping:
10 sheets of white gelatin
* 600 ml milk (1.5% fat)
* 50 g neutral liquid honey

To make the sponge:
3 eggs (size M)
* 2 egg yolks (size M)
* 2 tablespoons hot water
* 80 g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 pinch salt
* 100 g flour * 20 g
* 10 g cornstarch sifted cocoa powder
* 1 level tsp Dr. Oetker Backin
2 egg whites (size M)
* 40 g sugar
* 2 tablespoons hot water
* 1 tsp Dr. Oetker Bourbon vanilla sugar
* 100 g whipping cream
* 2 tablespoons dark chocolate shavings

soak gelatine For the topping according to package instructions. Half of the milk and honey in a saucepan over low heat until creamy (do not boil). Remove the pan from the heat.

Soaked express gelatine and dissolve in the hot honey milk while stirring. Stir in remaining milk. Cool the honey milk can, to gel in the refrigerator, stirring occasionally with a whisk.

Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

beat the dough for egg, egg yolk and water in a mixing bowl with electric mixer with whisk at the highest level in 1 minute until fluffy. Sugar with vanilla sugar and salt, sprinkle in 1 minute, then beat for about 2 minutes.

flour, cornstarch, cocoa and baking powder, add half of the custard and stir briefly to its lowest setting. Remaining flour mixture in the same way operate under.

Place the dough in a deep baking pan (30 × 40 cm, greased floured,) give and flatten it. The baking tray in the preheated oven slide. The biscuit plate bake about 8 minutes .

place the baking sheet to a wire rack. Let the cake cool.

Honey When the milk starts to gel, egg white until stiff. Gradually sprinkle in sugar while beating constantly leave until the mixture shiny. Add 2 tablespoons of hot water with constant beating by one.

cream until stiff. First, lift the cream, then the egg whites with the gelling honey milk. The cream on the biscuit plate, sprinkle with grated chocolate and smooth. The cake for about 2 hours in the refrigerator and allow the cream to solidify

Chocolate cake with honey milk foam
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