Vanilla sponge cake in a pan with cocoa powder

6 servings
1 hour 25 min

To prepare the tastiest biscuit cake, we prepare the necessary products.

Break 3 chicken eggs into a large bowl, add one hundred and fifty grams of sugar and beat to a lush foam. Then add three and a half tablespoons of vegetable oil, one hundred and eighty milliliters of milk at room temperature, a pinch of salt, one teaspoon of vanilla sugar and mix thoroughly.

Sift one hundred and seventy grams of flour into a bowl, add thirty grams of cocoa powder, ten grams of dough baking powder and mix well until smooth, having received the dough of the necessary texture.

Grease the pan heated on the stove with vegetable oil, pour out the necessary amount of dough to cook the bark.

Close the pan with a lid and cook the cake for seven minutes on one side.

After seven minutes, turn the bark in the pan and cook it for three minutes on the other side.

We prepare the base for the cream and put four hundred grams of sour cream in a saucepan, add one hundred and fifty grams of sugar, sieve forty-five grams of starch through a sieve, break two chicken eggs and mix thoroughly until homogeneous. We put the saucepan on the stove, make the temperature below average and constantly stir the cake cream with a whisk for ten minutes. Then cool the prepared cream by covering the saucepan with a cellophane bag.

Beat two hundred grams of softened butter with a mixer until white, adding one teaspoon of vanilla sugar, then add parts of the custard to the oil and whisk well, stirring until fluffy.

Apply a brush to each sponge cake coffee or tea impregnation.

Put the cream on the cake in sufficient quantity for this and collect the cake in layers.

Completely coat the cake with cream, decorate with cream stars, adding fresh or frozen berries on top.

Delicious sponge cake in a frying pan, with delicate aircream, coffee and vanilla flavour ready to eat.