|2.||Chicken egg||4 PC.|
|4.||Baking powder||1 Tsp|
|5.||Lemon juice||1 Tsp|
|6.||Vegetable oil||3 art. l|
|7.||Cream 10%||50 Ml|
|9.||Milk Cream||500 Ml|
|10.||Chicken egg Cream||2 PC.|
|11.||Sugar Cream||100 Column|
|12.||Potato starch Cream||30 Column|
|13.||Butter Cream||50 Column|
|14.||Vanilla Cream||1 pod|
Boil milk with a vanilla pod. Mix eggs with sugar and starch. Gently pour hot milk into the egg mixture, stirring constantly. Pour the cream back into the ladle and put on medium heat. Bring to a boil and boil a couple of minutes constantly stir. Remove from heat and stir in butter.
Cool the cream by covering with cling film.
Sift flour, baking powder and 50 gr. Into a bowl. Sahara. Separately mix the yolks, lemon juice and vegetable oil. Beat the whites with the remaining 100 gr. sugar to soft peaks.
Gradually mix the proteins into the yolk mixture. Pour dry ingredients in three divided doses, mixing thoroughly each time. Bake at 175 ° C for 40 minutes.
Cool the finished biscuit and cut into 2 parts.
Each cake is generously greased with a cooled cream.
For glaze, heat the cream and mix them with melted chocolate. Pour on top of the cake.