ダウンロード "🍰 PERFECT chocolate cake with delicious cream! Eskimo Cake Recipe"

Delicious chocolate cake with amazingly tender and delicious cream. Everyone will love Eskimo Cake! The cake just melts in your mouth! The chocolate biscuit is airy and moist. Custard with condensed milk is tender and very tasty. I have already prepared a Napoleon cake with such a cream, the cake turned out just perfect. 💯 Here is the link to the cake recipe: https://www.youtube.com/watch?v=c8qhOS6uhtg&t=288s ❗❗❗ Subtitles are available in different languages. Please select your language in the settings. 👇 Recipe in writing below. 👍 To help the Armed Forces of Ukraine: https://bank.gov.ua/ua/about/support-the-armed-forces To support our Alina FooDee channel: 💰 Paypal: [email protected] 💳 Monobank: 5375 4114 1351 3917 💡 Patreon: www.patreon.com/Alina_FooDee 🌸 Instagram: @alina_foodee 🌸 Lola's Instagram: @lola_foodee Your 👍 and comment is the best way to thank me for the video recipe. Subscribe to the channel and click on 🔔 to be notified of new videos. 🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸 Eskimo Cake Recipe: * Form diameter 20 cm Chocolate biscuit: Large eggs - 3 pcs. Salt - a pinch Vegetable oil - 2 tbsp. Baking powder - 0.5 tsp Cocoa - 30 g Sugar - 120 g Flour - 90 g Impregnation: Milk - 6-10 tablespoons Custard with condensed milk: Milk - 250 ml Eggs - 1 pc. Corn starch - 30 g Vanilla sugar - 20 g Condensed milk - 160 g Butter - 170-180 g Chocolate glaze: Chocolate - 80-100 g Vegetable oil - 1 tbsp. 1. Beat eggs with sugar and a pinch of salt until very fluffy. I beat with my mixer for 7-8 minutes. If you draw a whisk over the egg-sugar mass, then the trace should remain visible for 1-2 seconds. Add vegetable oil. 2. Mix flour with baking powder and cocoa. Add dry ingredients in 3 additions, mixing gently. 3. Line the bottom of the baking dish with parchment. Pour out the dough. Hit the mold on the table several times so that there is no air inside. Roll the form so that the dough does not rise in a hill during baking. 4. Bake for 30 minutes at 180°C (360°F). Check the readiness of the biscuit with a wooden skewer. Take the biscuit out of the mold, cut into 2 parts. Allow to cool to room temperature. 5. Mix the egg with starch. Pour in milk. Cook the custard until thickened, stirring constantly. When the custard boils, cook for another 30-60 minutes so that the starch is brewed. Add vanilla sugar. Transfer the cream to a bowl. Cover with cling film and let cool completely. It is VERY IMPORTANT that the custard is completely cool, otherwise the custard will be runny. 6. Beat butter with condensed milk. Add the cooled custard in parts, beat until smooth. 7. Put the biscuit in a mold, soak with milk. Spread cream. Soak the second biscuit with milk. Put the second sponge cake on top of the cream. 8. Cover with cling film and refrigerate for 4-6 hours so that the cake is soaked and keeps its shape well. 9. Melt chocolate, add vegetable oil. Mix well. Drizzle the cake with chocolate icing.