Creamy eggs, 3
One-third cup all-purpose flour with 2 1/2 tablespoons sugar and 3 1/2 teaspoons unsalted butter
One-third cup cornstarch
One-third cup unsweetened cocoa powder with 1 tablespoon unsalted butter
Covering and filling:
1 cup heavy cream, whipped
1/2 cup unsweetened cocoa powder sifted
1/4 cup all-purpose flour
Filling: 1/2 liter whole milk
6 large egg yolks
3/4 cup all-purpose flour
Cachaca to taste
Creamy eggs, 3
One-third cup all-purpose flour with 2 1/2 tablespoons sugar and 3 1/2 teaspoons unsalted butter
One-third cup cornstarch
One-third cup unsweetened cocoa powder with 1 tablespoon unsalted butter
Covering and filling:
1 cup heavy cream, whipped
1/2 cup unsweetened cocoa powder sifted
1/4 cup all-purpose flour
Filling: 1/2 liter whole milk
6 large egg yolks
3/4 cup all-purpose flour
Cachaca to taste
Beat the eggs with sugar in a double boiler until light and fluffy
Mix together the flour, cornstarch, and unsweetened cocoa powder
Remove the eggs from the heat, place them in another bowl, and add the dry ingredients, mixing gently without whipping
Pour into a 20 cm (8 inch) round cake pan greased and floured
Bake in a moderate oven (170°C) for about 30 minutes
For the photo, we made two recipes
For the covering and filling, mix all the ingredients, place between the cakes, and use to cover
For the filling, beat the egg yolks with half of the sugar
Heat the remaining sugar with whole milk over low heat, whisking vigorously when it comes almost to a boil
Remove from heat and add Cachaca to taste
Serve with the cake.
