Phenomenal dessert of Turkish origin, easy to make and very tasty and caloric, watch the line. Follow instructions.
Ingredients: tray 43×35 cm, simple, total time: 45 min.
Cocoa mixture:
700 ml of milk
120 g coconut flour/for sprinkle
50 g butter
150 g sugar
pinch of salt
150 g flour
50 g cocoa
50 g margarine
50 g chocolate
5 g vanilla extract or 2 bags vanilla sugar/ 20 g
200 ml sweet sour cream
Preparation:
Tray dimensions 43 × 35 cm.
Coat the baking tray first with butter, then sprinkle with 120 g of coconut flour, level it well with a spatula so that the baking tray is not visible, shake evenly, and add as needed.
Pour flour, sugar, vanilla, and cocoa into a deep bowl, then add 200 ml of milk, mix the ingredients with a hand whisk until you get a compact mixture and put it aside.
Put the rest of the milk to boil.
When the milk has become lukewarm, add the butter and stir.
When the milk started to boil, reduce the heat, add the cocoa mixture. Mix the ingredients constantly on a slightly moderate heat until it becomes a thick and compact mixture. You should get a nice and creamy mixture.
When the mixture is ready, pour it over the coconut flour in the baking tray, smooth it evenly with a spatula. Place in the refrigerator to cool for about 2 hours.
After that, you can make the cream for the cake.
Beat the whipped cream until stiff.
Spread the whipped cream on the cold surface of the cocoa mixture, level with a spatula, return to cooling for another 30–60 minutes.
Remove the pan from the refrigerator and cut it into equal parts with the help of a knife.
Just before serving, divide the mixture into 12 parts.
Then when you have finished it with the help of a spatula for leveling the cream, roll the cake into a roll and carefully serve it cold. Buon appetito!
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