Vanilla cupcakes with milk cream
Desserts from Italy
Drip Cake Kinder
Drip Cake Kinder
translated by Italian with
A super chocolate cake made for the birthday of my little man, a chocolate golosone.
Start by preparing the PAN OF SPAIN. In a bowl mount the eggs with 100 g of sugar until you get a swollen and foamy compound.
Mix 50 g of flour with 30 sticks, powdered yeast and 25 g of cocoa and add them gradually and gently to the mixture to avoid defatting it.
Pour the mixture into a 22-24 cm round mold and cook in a preheated oven at 180 ° for 25 minutes.
While the Spanish pan cooks, prepare the BAG. Put in a saucepan 50 ml of water, 20 g of sugar and 2 ml of vanilla flavor and bring to a boil. Boil for 10 minutes and use when it has cooled.
Continue with the preparation of the NUTTRE CREAM In a saucepan put 60 g of sugar and 40 g of flour. Add 1 tablespoon of milk and mix to form a creme.
Combine the remaining milk at a time by mixing the mixture. Place the pot on the fire and low flame, always mixing, thickening. After almost finished cooking, incorporate the nutella.
Once ready and cool the pan of Spain, wet and cream, continue with the stuffing and decoration of the cake. Then prepare the cream.
Pour the liquid cream into a bowl and mount. Combine the cocoa by sprinkling it with a colander and keep aside in the fridge. Prepare the cover only after assembling the cake.
Cut the cake into 3 disks. Place the first disc on the tray, soak it and stuff it with half of the nutella cream. Cover the second disc, wipe it and stuff it with the other half of the nutella cream.
Wet the third disc and overlay it over the cream. Cover the surface and the edges with cream. Dissolve the dark chocolate with 40 ml of milk
Pour the chocolate cover by pouring on the edge to get the drip effect and decorate with the kinder chocolate.