- eggs - 7 pieces (3-for dough + 4 yolks for cream)
- sugar - 300 Grams (200 g for cream, 100 g for dough)
- flour - 2.5 cups (2-for dough, o, 2-for cream)
- Butter - 300 Grams
- sour cream - 2 teaspoons
- milk - 500 milliliters
- Vanilla sugar - 1 teaspoon
- Chocolate - 200 Grams
First, prepare the short dough: mix the flour with sugar, finely chopped or grated butter, sour cream, egg yolks. We knead the dough, divide it into three parts and send it to the refrigerator for half an hour. We bake shortcakes in a well-heated oven to a golden color in a form carefully oiled and sprinkled with flour from above. Now we will deal with creams. Take for the custard oil, egg, milk, sugar, vanillin in specified proportions. Milk must be boiled, and yolks pounded with sugar, vanilla sugar and flour. In the yolks pour hot milk, mix, put on the fire and cook until thick. We cook exactly the same chocolate custard. To the listed ingredients, add 200g of chocolate. Ready cakes cool. The first cake is abundantly greased with a custard, we put on it a second cake, smeared with chocolate cream. The sides of the cake are also covered with cream through a pastry syringe with a patterned tip. Cream on the sides should be applied gently, with stripes, squeezing out from the top down. The third sand cake is crushed into a crumb and sprinkled with the top of the cake. We decorate the cake with chocolate cream and put it in the refrigerator, where it should be 5-6 hours before serving. Bon Appetit!
Servings: 3-4