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Elisa cake

Elisa cake

Whip the 6 egg yolks with 6 tablespoons of boiling water, add the sugar while continuing to whip the mixture until it is frothy.

Slowly add the flour, the sachet of yeast and the vanillin while continuing to whip

Finally, add the egg whites previously whipped and mix gently with a wooden spoon

Pour the mixture into a greased and floured mold and bake at 180 °.

Bake the sponge cake for 30 minutes, let it cool and then remove it from the mold and let it cool on a wire rack.

Meanwhile, prepare the filling

Prepare the custard by simmering the milk with the vanilla pod for 5 minutes

In a saucepan, whip the egg yolks with the sugar.

Incorporate the flour, then add the lukewarm milk and mix to mix everything.

Put the custard over low heat and cook, taking care to turn the cream often to avoid lumps. As soon as the cream begins to thicken, turn off the heat and let it cool

Meanwhile, whip the cream, add the now cold cream and mix gently

Finally add the chocolate chips

Cut the sponge cake into 3 horizontal discs

Place the base on a serving dish then wet the first layer of sponge cake and cover with half of the filling.

Cover with the second disc of sponge cake then wet and fill with the other half of the cream

Cover with the last disc of dough, which you are going to put upside down.

Once the last layer of the cake has been placed, wet it and exert a slight pressure so that the filling is evenly distributed.

Cover the surface and sides of the cake with the cream and place the cake in the fridge

Now prepare the sugar paste, color a part of it creating the decorations.

Spread the rest on a pastry board covered with icing sugar

With the help of the rolling pin, remove the sugar paste and place it on the cake

make the sugar paste adhere well, helping you with your hands, then cut out the excess paste.

With a brush, brush the base of the pdz decorations to position them on the cake.

Put the sugar paste cake in the fridge for at least an hour before cutting it into slices and serving.

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