Indian

Name: Indian - Maia J.
Ingredients: Filling: 4 eggs; 4 tbsp sugar; 4 tbsp flour; 1 tbsp flour for dusting. Cream: 200g white chocolate; 200ml liquid cream. Decoration: 200g dark chocolate.

To prepare these delicious cream cakes, we will start by making a simple dough that is easy to make and full of flavor. In a large bowl, we add 250 g of flour, 150 g of sugar, 100 g of melted butter, 3 eggs, 1 packet of baking powder, and a pinch of salt. We mix the ingredients with a spatula or a mixer until we obtain a homogeneous composition. The dough should be slightly thicker than pancake batter, but not excessively dense. Once we have the dough, we prepare the baking tray. We take a baking tray and line it with parchment paper, ensuring that it covers the entire surface. Using a spoon or a piping bag, we pour the dough into round shapes with a diameter of 5-6 cm, being careful to leave a small space between them, as they will rise while baking. We lightly dust each shape with a bit of flour to prevent sticking. We preheat the oven to 180°C and place the tray in the oven for about 15-20 minutes, or until the cakes turn golden and pass the toothpick test. Once baked, we remove them from the oven and let them cool completely on a rack. In the meantime, we prepare the delicious cream to fill the cakes. We can use a classic vanilla or chocolate cream recipe, depending on our preferences. We prepare the cream by mixing 250 g of soft butter with 200 g of powdered sugar and 1-2 tablespoons of milk, gradually adding vanilla essence or cocoa, as needed. We mix well until it becomes creamy and fluffy. After the cakes have cooled, we take two at a time and fill them with a large dollop of cream, using a piping bag or a spoon. On top of each cake, we add a dollop of cream to make them look appetizing. Once we have finished filling all the cakes, we refrigerate them for about an hour to allow the cream to set. During this time, we prepare to glaze the cakes. We melt 200 g of dark chocolate together with 50 g of butter in a double boiler, stirring constantly until we obtain a smooth mixture. Once the chocolate cream is ready and has cooled slightly, we take the cakes out of the fridge and place them on a rack, under which we put a tray to catch the excess chocolate. Using a spoon, we pour the melted chocolate over each cake, ensuring they are well covered. We let the cakes cool to room temperature, and then we can enjoy them, admiring their beautiful appearance and appreciating the refined taste they have acquired. These cream cakes are ideal to be served at a festive meal or simply to indulge ourselves on an ordinary day.

Ingredients

Filling: 4 eggs
4 tbsp sugar
4 tbsp flour
1 tbsp flour for dusting. Cream: 200g white chocolate
200ml liquid cream. Decoration: 200g dark chocolate.

Indian

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