Milk cut with chocolate
A quick treat for the little ones.
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Sponge cake
- 5 eggs
- 100 g granulated sugar
- 2 PL Liana dark cocoa
Cream filling
- 150 ml of milk
- 1 bag (30g) Whipped cream delight Liana/powdered whipped cream
- 2 tablespoons powdered sugar
- 30 ml of water
- 10 g Liana clear gelatin
- Beat the egg whites until stiff peaks form. Beat the egg yolks with sugar until foamy, add cocoa and lightly mix in the egg whites. Coat the baking sheet with oil, place the baking paper, which we also coat with oil. Pour the batter and bake at 180°C for 12 minutes. Let it cool down.
- Pour gelatin into hot water and whisk until dissolved. Whip the whipped cream with powdered sugar in milk and immediately pour in the gelatin while constantly whisking. Depending on the taste, we can add 2 tablespoons of soft cottage cheese or yogurt and a little rum to taste.
- Remove the baking paper from the sponge cake, cut it into 2 parts, spread the filling on one part and cover it with the other part. Press gently and put in the refrigerator to harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 5 eggs
- 100 g granulated sugar
- 2 PL Liana dark cocoa
Cream filling
- 150 ml of milk
- 1 bag (30g) Whipped cream delight Liana/powdered whipped cream
- 2 tablespoons powdered sugar
- 30 ml of water
- 10 g Liana clear gelatin
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