Easter cake for easter

10 servings
4 hours

We rub black chocolate with a hand grater. Pour the cream into a saucepan/small frying pan. Sprinkle them with sugar and heat them over low heat, stirring with a spoon. Let's wait for the sugar to disappear into the cream and remove them from the stove. Next, chocolate goes into the still warm cream, and we interfere with it until it finally combines with the cream. The final touch of our preparation is butter. Stir with the contents of the pan and leave in the refrigerator. We sow flour through a sieve, standing over a wide bowl. We sprinkle baking powder and soda with salt to it, for the company. Combine the softened butter prepared for the dough with sugar, beating the mass with a mixer until it acquires a creamy consistency. Do not turn off the mixer, and add eggs to the oil, one at a time. Also, add flour with milk, in portions, without rush. The resulting dough is divided into three parts. Grease a round baking sheet, cover with baking paper. We lay out a third of the dough on a baking sheet and bake for 25 minutes at 180 degrees. After baking, the base of the cake will take several minutes to cool down. As it cools, we take it out of shape. We repeat the story with the two remaining parts of the test. As a result, we have three good cakes. Grease two cakes with chocolate filling. We connect, and put the third bark on top. Grease the surface of the cake with raw cream. How to get the cream - Cream cheese is beaten with a mixer mixed with a glass of sugar and butter. The cream is poured into the cheese, divided into three portions, after which the cake surface cream will cool for an hour in the refrigerator. Sugar is caramelized during frying in a pan. Pour caramel over the creamy surface of the cake and sprinkle with pieces of fruit.