Cream and cocoa fancy cakes

1. Cake base

chicken egg 2 pcs • powdered sugar 7 oz (200 g)

Beat eggs with sugar.

2. 

unsalted butter 3.5 oz (100 g)

Whip in melted cold butter.

3. 

flour medium 10.5 oz (300 g) • baking powder for gingerbread 0.25 oz (8 g) • cocoa powder 1 oz (30 g)

Blend in flour, baking powder and cocoa powder.

4. 

whole milk 3.5% 1.1 cup (250 ml) • sunflower oil 3.25 tbsp (50 ml) • rum 2 tbsp

Finally add milk, oil and rum ...

5. 

... and beat with electric mixer 5 minutes.

6. 

unsalted butter • meal

Pour pastry to a smaller greased and floured baking tin.

7. 

Bake 30 minutes at 375°F (190°C).

8. Three-colored cream

whole milk 3.5% 1.5 cup (350 ml) • vanilla pudding - powder 1.5 oz (40 g)

From milk and pudding powder cook dense pudding and let it cool while constantly stirring.

9. 

powdered sugar 3 tbsp • unsalted butter 3.5 oz (100 g)

Add sugar and butter to the pudding. Stir until smooth. Take away 2/3 of the cream and split it into two bowls.

10. 

cocoa powder 5 tbsp

Add 1 spoon of cocoa powder to one bowl. Stir up light-colored cocoa cream. In the second bowl add 4 spoons of cocoa powder. Stir up dark-colored cocoa cream.

11. 

Put each cream separately in a confectionery bag with decorative ends. Alternatelly squeeze the creams out on the cake base.

12. 

Let the dessert stiffen in the fridge.