Share
- Ingredients
- Recipe
- Eggs8 unit(s)
- Whole milk300 ml
- Canola oil250 g
- Sugar340 g
- Vanilla Extract1 tablespoon
- Yeast1 tablespoon
- Cocoa powder30 g
- Wheat flour330 g
- Salt to taste
- Red dye to taste
- Water1 cup
- Sugar1 cup
- Vanilla Extract1 tablespoon
- Cream cheese440 g
- Butter150 g
- Confectioner's sugar3 cup
- Vanilla Extract1 tablespoon
- Sugar2 cup
- Water1 cup
- Egg whites3 unit(s)
- Fresh cherries to taste
- Syrup: in a pan add 1 cup of sugar and 1 cup of water, let it boil until all the sugar dissolves. Turn off, add the vanilla and set aside.
- Cake: in a bowl add the egg, milk, oil, sugar and vanilla extract, beat until you get a homogeneous mixture. Add a pinch of salt, the flour, the cocoa, the coloring and beat again until homogenized, then add the baking powder. Bake in three 25 cm diameter round cake tins, greased with butter, in the oven at 180°C. Remove when fully set and baked.
- Filling: take the cream cheese, butter, icing sugar and vanilla to the mixer, beat until obtaining a smooth and dense cream.
- Assembly: in a false-bottomed baking dish the same size as the cakes, alternate layers of cake drizzled with syrup, and half of the filling, repeat the process and finish with the last layer of cake. Place in the fridge for 12 hours
- Coverage: in a pan add the water and sugar until they reach the point of thread, then pour the syrup into the snow whites, always beating until you reach a smooth and shiny meringue.
- Finishing: cover the cake with the meringue, my recommendation is to finish with a perlê pastry tip, and fresh cherries.
Did you like this recipe?
You may also like
Corn cream
gratin onion soup
By
condensed milk pie
Red Velvet
By