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Vaults Cake

Vaults Cake


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Vaults Cake For the cake:
  • 3 eggs
  • 1.5 cups granulated sugar
  • 1 water glass measure of oil
  • 3 cups flour
  • 1 cup yogurt
  • 1 packet of baking powder
  • 3 tablespoons cocoa
For the custard:
  • 1 liter milk
  • 3 coffee cups flour
  • 1 cup granulated sugar
  • 125 g margarine
  • 1 packet of vanilla
For the chocolate sauce:
  • 200g dark chocolate
  • 1 pack of soured cream


Prepare the custard:

  • For this recipe must first prepare the custard. For this, the; Melt margarine in a saucepan, add flour and cook until the smell.
  • Stir in the milk slowly into the pot, add the sugar. Stir constantly to avoid clumping. Begins to boil, cook for 1-2 minutes more, remove from heat.
  • Beat at least 5 minutes in mixer at high speed. the mixture is white because there egg custard.

Preparing the cake:

  • Grease a 26 cm clamp before your pattern for cake flour. (I always greased tart shell my fats, unlayıp, I Refrigerate cake until it is ready.)
  • Beat with mixer until surging eggs, sugar, oil and yogurt, stir and continue to whisk. Meanwhile run your oven set to 170 C warming.
  • Sifted cocoa, add the flour and baking powder, stir and pour your springform tart shell after a while. Put on your oven and cook 40 who have taken the heat for 45 minutes.

Preparing the cake:

  • In the middle of a hot cake out of the oven half. The top of the round boron glass (I use the salad bowl) upholstered. Hot cakes important at this stage to be otherwise laying boron glass, it is difficult to take the shape of a semicircle.
  • Stir again the pudding that you have prepared. (Solidification or hold high the slider does not matter)
  • Pour into the cake-shaped pudding pit, be careful not to overflow. (According to this stage, boron glass size can not take all of custard, never put more than, say me this container I also grew up to 1 cup)
  • Close on the base of custard cake, soak in the refrigerator for 1 day in this way.
  • Service makes you day, melt the chocolate and cream in a bowl (I am not the procedure in a double boiler, melt the poles with a Teflon I creamer)
  • You have your cake out of the closet (he is a cake, not the cake) invert onto a serving platter.
  • Pour a few tablespoons of chocolate sauce starting to take over, a thick sauce is spread by itself, it will freeze.
  • Decorate your cake as you wish.
  • Get your chocolate sauce by warming soslug from again serving.
  • Whether you are on the cake slices, put the sauce on the plate whether the edge.
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