Chocolate-vanilla Charlotte - Marina Ignjatović
Chocolate-Vanilla Charlotte - a great cake for all occasions and all holidays!
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
Chocolate-vanilla Charlotte - Marina Ignjatović
- Peels 2 x each:
- 5 eggs
- 5 spoon of sugar
- 5 tablespoon flour
- 4 spoons of cocoa
- 2 bags of baking powder
- Phil:
- 1 liter of milk
- 10 spoons of milk
- 100 g of vanilla-flavored pudding
- 50 g of chocolate
- 250 g of margarine
- 200 g of powdered sugar
- 150 - 200 g of whole petit ber biscuits
- Decorating:
- 200 g of whipped cream
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form
- Combine the egg yolks with sugar and beat until a firm thick mass is obtained, add flour, cocoa and beaten egg whites. Mix everything well and transfer it to a tray lined with baking paper and bake it in an oven heated to 200 degrees. Roll the baked crust in a wet cloth and cool.
- Repeat the process of making the crust one more time to get two rolls. Dissolve the pudding with a little milk and add sugar to the rest and let it cook. When the milk starts to boil, stir in the dissolved pudding and cook the thick cream. Remove from the stove, stir in the chocolate and cool the cream. Beat the margarine and powdered sugar until foamy and combine with the cooled cream.
- Remove the skins from the cloth, spread with a little filling, then roll up and leave to set well. Cut the rolls to the thickness of a finger and arrange them in a round pan along the very edge. When the wanglica is coated with rolls, put a little filling, arrange the whole biscuit, again the filling, then the whole biscuit and so on until the very top, where it ends with the rolls. Put the cake in the fridge overnight, so that the cake hardens.
- The next day, take the cake out of the pan and cover it with whipped cream
