Jon/Ryan art and chocolate cake
I made fanart for mfac again this year and it was posted yesterday!
Jon and Ryan hanging out in Ryan's backyard
Watercolors and Photoshop
PG
allaire wanted to know the recipe for my mom's chocolate-cream cake. Here you go!
Chocolate-cream cake
For the cake:
4 egg yolks
3 Tbsp. water
150 g. sugar
1 packg. vanilla sugar
4 egg whites
100 g. starch
3 tsp. baking powder
Mix the egg yolks with the water and the sugar and beat until they're creamy. Seperately, beat the egg whites until they're stiff and sift together the starch and baking powder. Carefully fold the egg whites and then the starch into the egg and sugar mix. Pour the batter into a cake pan lined with baking paper (don't grease it!) and bake at 170°C/340°F for 25-30 minutes. Let the cake cool down completely, cut it into two or three layers, depending on your knife skills and how much fiddling your willing to do.
For the filling:
200 g. milk chocolate
100 g. dark chocolate
800 g. cream
The night before you bake the cake, pour the cream into a pot and slowly melt the chocolate into it. Bring the cream to a simmer and then let it cool down and refrigerate it. The next day, whip the chocolate-cream until you have a frosting-like texture. Spread the cream between the layers of the cake, the side and on top and decorate it to your heart's content.
Jon and Ryan hanging out in Ryan's backyard
Watercolors and Photoshop
PG
allaire wanted to know the recipe for my mom's chocolate-cream cake. Here you go!
Chocolate-cream cake
For the cake:
4 egg yolks
3 Tbsp. water
150 g. sugar
1 packg. vanilla sugar
4 egg whites
100 g. starch
3 tsp. baking powder
Mix the egg yolks with the water and the sugar and beat until they're creamy. Seperately, beat the egg whites until they're stiff and sift together the starch and baking powder. Carefully fold the egg whites and then the starch into the egg and sugar mix. Pour the batter into a cake pan lined with baking paper (don't grease it!) and bake at 170°C/340°F for 25-30 minutes. Let the cake cool down completely, cut it into two or three layers, depending on your knife skills and how much fiddling your willing to do.
For the filling:
200 g. milk chocolate
100 g. dark chocolate
800 g. cream
The night before you bake the cake, pour the cream into a pot and slowly melt the chocolate into it. Bring the cream to a simmer and then let it cool down and refrigerate it. The next day, whip the chocolate-cream until you have a frosting-like texture. Spread the cream between the layers of the cake, the side and on top and decorate it to your heart's content.