Cake filled with sweet egg cream topped with chocolate

2014-04-16
  • Servings : 14 slices
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 1:20 h
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Going to give a birthday party or want to celebrate in family a special occasion? So you have to prepare a special cake! We recommend this cake recipe with cinnamon and brown sugar filled with sweet egg cream and with a delicious chocolate topping! It’s divine!!!

Units: Metric / (Units: US)

Ingredients

  • For the cake:
  • 6 eggs
  • 1 tablespoon honey
  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 1 teaspoon cinnamon
  • 150 grams / (5 1/3 ounces) dark brown sugar
  • 125 grams / (4 1/2 ounces) natural yoghurt
  • 1 teaspoon baking powder
  • For the sweet egg cream:
  • 100 grams / (3 1/2 ounces) sugar
  • 100 ml / (6 3/4 tablespoons) water
  • 5 egg yolks
  • 1 lemon peel
  • 1 cinnamon stick
  • For the topping:
  • 100 grams / (3 1/2 ounces) dark chocolate
  • 100 ml / (6 3/4 tablespoons) whipping cream
  • 1 tablespoon margarine

    DIrections

    Step 1


    1. For the cake:
    2. Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (23 x 7 centimeters / (9 x 2 3/4 inches)) with margarine and dust with flour.

    Step 2


    1. In an electric mixer, beat on medium speed the eggs and the brown sugar until obtain a homogeneous mixture. Add the yoghurt, honey, cinnamon and mix for 3 to 4 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.

    Step 3


    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).

    Step 4


    1. Turn off the oven, unmold onto a plate and let cool.

    Step 5


    1. For the sweet egg cream:
    2. In a bowl, whisk the egg yolks.Cake filled with sweet egg cream topped with chocolate | Food From PortugalCake filled with sweet egg cream topped with chocolate | Food From Portugal

    Step 6


    1. In a saucepan, put the sugar, water, lemon peel and the cinnamon stick,Cake filled with sweet egg cream topped with chocolate | Food From Portugal stir and bring to low heat until it starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).

    Step 7


    1. Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture.Cake filled with sweet egg cream topped with chocolate | Food From Portugal Pour in a saucepan together with the cinnamon stick and bring to low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.Cake filled with sweet egg cream topped with chocolate | Food From Portugal

    Step 8


    1. Turn off the heat, remove the cinnamon stick and let cool completely.
    2. Note: Watch here the sweet egg cream video.

    Step 9


    1. Slice the cake in half with a long knife. Spread the bottom slice of the cake with the cream.Cake filled with sweet egg cream topped with chocolate | Food From Portugal and cover with the top slice of the cakeCake filled with sweet egg cream topped with chocolate

    Step 10


    1. For the topping:
    2. In a bowl, put the chocolate broken into pieces and the margarine. Melt in the microwave. Remove from microwave, add the cream and mix with a fork until a creamy mixture.

    Step 11


    1. Top the cake with the chocolate and serve.

Nutrition facts per serving (14 slices):

Calories: 230
 
Total Fat: 9 g(14%)

 
Saturated Fat: 4.5 g(22%)
 
Cholesterol: 156 mg(52%)
 
Sodium: 55 mg(2%)
 
Total Carbohydrate: 32.5 g(11%)
 
Protein: 5.5 g
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