Energy drink cake

Name: Energy drink cake
Ingredients: 450 g flour; 10 g baking powder; 200 g sugar; 8 g vanilla sugar; 2 eggs; 1 vial vanilla extract (2 ml); 200 g softened butter; 3 tablespoons energy drink or honey; 200 ml milk; 200 g sugar; 3 tablespoons cocoa; 2 level tablespoons flour; 250 ml milk; 200 g butter

Dessert - Energy drink cake by Ina K. - Recipia

Energy drink cake has a soft vanilla-scented base, topped with a layer of cocoa cream. The butter and milk cake can be sweetened with energy drink or honey, including crystallized honey, and the cream firms up as it cools. I prefer crystallized honey because it blends easily into the batter. Preparation: 25 minutes. Cooking: 38 minutes. Resting: 60 minutes. Total time: 123 minutes. Servings: 12. Approximately 550 kcal and 6 g of protein per serving.

Ingredients

For the cake

450 g flour
10 g baking powder
200 g sugar
8 g vanilla sugar
2 eggs
1 vial vanilla extract (2 ml)
200 g softened butter
3 tablespoons energy drink or honey
200 ml milk

For the cream

200 g sugar
3 tablespoons cocoa
2 level tablespoons flour
250 ml milk
200 g butter

Preparation

1. Mix 450 g flour, 10 g baking powder, 200 g sugar and 8 g vanilla sugar. Add 2 eggs, 1 vial of 2 ml vanilla extract, 200 g softened butter, 3 tablespoons energy drink or honey and 200 ml milk. Mix well until smooth. 2. Pour the batter into a baking pan lined with parchment paper and put it in the oven preheated to 180°C. Bake for 30 minutes, until golden; check the center with a toothpick. 3. In a small, deep saucepan, mix 200 g sugar, 3 tablespoons cocoa and 2 level tablespoons flour. Pour in 75 ml of the 250 ml milk and mix until smooth, then gradually add the other 175 ml. Cook for 8 minutes over low heat, stirring constantly, until thickened. Add 200 g butter and stir until melted. 4. Leave the cream to cool for 20-25 minutes. The cake cools at the same time, for about 60 minutes, until no longer warm. 5. Cut the cake into the desired shapes and dip each piece into the lukewarm cream, top side only.

Notes

A 20 × 30 cm pan leaves the cake tall enough for cutting into pieces; in a smaller pan, the center may need a few extra minutes. Crystallized honey works too; let it soften a little at room temperature so it blends more easily into the batter. If you use a carbonated energy drink, the bubbles disappear when you mix it, so you can also use one that has been open for a few minutes. I time the baking to suit mealtime and start a few hours ahead, so the cake is cool when I cut it into portions. If the cream seems too thick, thin it with the remaining milk, a little at a time, before leaving it to cool. Cut small pieces and serve them with a glass of milk. You can top them with whipped cream, walnut kernels or fruit, and you can also sprinkle walnuts over the still-soft cream. The cake contains gluten and eggs, and the cream contains dairy; keep it covered in the fridge and eat it within 3 days.