Chocolate cake with milk cream and chocolate chips
7 recipes
Cake with cream and diplomatic cream
ingredients
servings
10
Vanilla flavour
1 unit
White sugar
350 grams
Water
200 mL
Bitter cacao
2 spoons
Fresh cream
500 grams
Full fat milk
250 mL
Egg, egg white
2 grams
Vanillin
2 sachets
Potato starch
1 spoon
Egg, yolk
2 unit
Rice flour
75 grams
Cornflour
75 grams
Eggs
5 unit
Desserts from Italy
Cake with cream and diplomatic cream
Cake with cream and diplomatic cream
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Gluten-free and very good pie!
preparation
step 1
The first thing to prepare is the sponge cake. Mount eggs with sugar until they reach a sparkling and swollen light yellow color.
step 2
Add the vanillin sachet and mount again for a few seconds to make it amalgamate.
step 3
Sift the rice flour and maize and add them to the mounted compound. Gently stir from the bottom up, taking care not to disassemble the eggs.
step 4
Dip and flour (with rice flour) a 24-cm diameter mold, preferably hinged, and pour the mixture by holding the bowl as close to the mold as possible.
step 5
Bake in preheated oven at 180 ° for 35-40 minutes. It is very important not to open the oven before 30 minutes or the cake will deflate. My cooked about 33 minutes.
step 6
Before applying it let it cool for a few minutes in the pan. As you wait for the cake to cool down, place the bowls that will be used to fit the cream in the freezer (or in the fridge).
step 7
The diplomatic cream is nothing more than the union of pastry cream and whipped cream. The first thing to prepare is the custard cream that will have to be cool so you can mix it with cream.
step 8
To make the custard in a pot mix the reds and 60 grams of sugar until they become almost white. Add the starch and vanillin and stir well to remove all possible lumps.
step 9
It is ideal to sift the starch because it is very easy to find small agglomerates in the package that become difficult to handle in the cream.
step 10
Put on the fire and add the hot milk at a time. Stir always and increase the speed when it begins to thicken or it will form lumps.
step 11
Pour into a bowl and cool completely by covering, in contact with the film, to prevent the formation of crosticine.
step 12
Once the cream is cold, add the cream and add it to the cream at a time, always be careful not to disassemble it.
step 13
This will be the stuffing of the cake and, if desired, can be used for decoration as in my case (keep them from 4-5 spoons).
step 14
Once cold, the sponge cake will be cleaned from the outside because it is tough. Eliminate as much as possible the upper and lower crosticine that may cause problems when slicing the slices.
step 15
Prepare the bath by mixing hot water and sugar with the addition of some drops of aroma. I recommend tasting to see if it has reached the desired taste. It will then be divided equally on the two layers.
step 16
Cover the albumin with a pinch of salt and cream. Mix sugar and cocoa in cream and taste to feel if it has the desired taste.
step 17
I would advise you to leave it bitterly bitter, so you will compensate for the sweetness of the sponge cake and the diplomatic cream. Add the assembled albums and mix gently to avoid disassembling them.
step 18
Cut the sponge cake into two disks and place the first one on the dish you will want to use, in my case the foldable cake.
step 19
To avoid disasters with the cover place 4 strips of oven paper under the disk that will be removed after finishing to cover it.
step 20
Soak the first disc with half the bath and lay it over the diplomatic cream creating a homogeneous layer, remembering to keep it off a bit for decoration.
step 21
Place the second disc and soak it with the remaining water. Cover with cocoa cream and decorate, with sac sac, using advanced diplomatic cream.
step 22
Alternatively you can use chocolate drops (using all the cream for filling).
