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Cake avian milk with manka

Cooking recipes / Top Picks / Homemade cakes

10 servings
10 hour

Eggs - 3 pcs., Sugar - 180 g, Butter - 130 gr, Wheat flour - 130 gr, Cocoa powder - 2 tbsp, Baking powder - 2 tea liters, Manka - 65 g, Milk - 500 ml, Butter - 300 gr, Powdered sugar - 180 gr, Lemons - 2 pcs., Vanillin - to taste, Sugar - 5 tbsp, Sour cream - 3 tbsp, Cocoa powder - 2 tbsp, Butter - 1 tbsp

How to make a cake Bird's milk with manka? First of all, prepare the products for the cake. Remove the oil in advance from the refrigerator, it should become soft.

In suitable sizes, transfer the butter, pour in the sugar and whisk them until fluffy. Make it a mixer at high speeds.

Without stopping whisking, add the eggs one at a time.

Beat the egg mass until smooth.

Separately, mix the flour with cocoa and baking powder so that you get a mixture of a uniform color.

Sift the resulting mixture through a sieve into an egg mass.

Mix all the ingredients well until smooth dough.

Brush a 22cm baking dish with vegetable oil. I also laid out the bottom with baking paper. I lubricate it too, so the biscuit separates more easily after baking. Pour the dough into the tin, flatten.

Bake the cake in the oven for about 20-30 minutes at 180 ° C. Determine the exact temperature and baking time by your oven. Check readiness with toothpick. It should come out dry from the middle of the bark. Remove the finished cake from the oven and leave to cool.

While the cake is baking, make the cream. Prepare the cream products. The oil must be removed from the refrigerator in advance so that it becomes soft. Lemons take small, two pieces. Or one big one.

Boil the milk over a low heat. With a thin stream, with constant stirring, pour semolina into it. Cook, stirring, for about 5 minutes. Do not forget to stir porridge so that lumps do not form in it. Cool the ready-made porridge.

Remove the zest from the lemons. Wash them thoroughly with soda beforehand.

And also squeeze the juice out of the lemons. If the seeds got into the juice, remove them.

Add the juice to the cooled porridge, mix.

Take the soft butter, caster sugar and lemon zest. Transfer them to a bowl.

Whisk everything until lush.

Continue to beat, spoon by spoon, adding semolina porridge. The cream should become completely uniform, smooth.

Prepare the glaze products.

Put sugar, cocoa and sour cream in a saucepan, mix everything well. Over a low heat, boil the mixture until the sugar dissolves, stirring it. Remove from the heat and add a piece of butter, stir.

Now we'll have the cake assembled. At the bottom of the form should be a bark. Lay the walls of the mold with baking paper. Pour the semolina onto the cake. Gently flatten its surface with a spatula.

Pour the cooled chocolate glaze over the cream, flatten. Put the cake in the fridge for 8 hours. Before serving, release the cake from the paper and garnish as you like.