Pasta ''Mona Lisa''
5.0 (1)
Ingredients
- check_circle520 grams of sugar
- check_circle 375 milliliters of fresh milk
- check_circle 300 grams of butter
- check_circle 95 grams of cocoa
- check_circle 1/2 teaspoon of baking soda
- check_circle 400 grams of flour
- check_circle 1 packet of baking powder
- check_circle 4 eggs
- check_circle 2 teaspoons of vanilla extract
- check_circle For the chocolate decoration on top:
- check_circle 400 grams of dark chocolate
- check_circle 150 grams of milk chocolate
- check_circle 150 grams of white chocolate
- check_circle For the full-fat cream with white chocolate:
- check_circle 200 grams of butter
- check_circle 250 grams of powdered sugar
- check_circle 180 grams of white chocolate
Preparation
- Preheat the oven to 180 degrees.
- Prepare two square pans (34 cm) and grease them with melted butter. You can also bake all the batter in one pan and later cut it in half with a serrated knife.
- In a saucepan, combine sugar, milk, and butter over medium heat, stirring until the sugar melts and a smooth cream forms. Do not let it boil! Sift in the cocoa and baking soda, mix well, and set aside to cool for 5 minutes.
- Sift the flour into the chocolate mixture, mix well, then add the eggs one by one, followed by the vanilla and baking powder.
- Divide the mixture between the two pans, removing any bubbles with a toothpick. Bake for about 40 minutes until a toothpick comes out clean. Let cool for 3-4 minutes in the pan, then transfer to a wire rack to cool completely.
- For the white cream, beat the butter until pale and creamy. Gradually add powdered sugar, then milk and melted white chocolate, mixing until smooth and airy.
- Level the cake layers with a serrated knife, assemble the cake by spreading all the white cream on the first layer, place the second layer on top, and cut into rectangles. Arrange the pastries on a wire rack and drizzle with melted dark chocolate.
schedule
28/12/21