Delicious chocolate Eskimo cake with condensed milk: a simple dessert recipe shared by Olga Matviy

Who doesn't love delicious, aromatic, moderately sweet cakes with custard, buttercream, berry and chocolate cream? In summer, the overly sweet taste of desserts can be safely diluted with berries and fruits, which will perfectly regulate the sweetness level of any dessert and give any dish a very beautiful appearance.

Cook Olga Matviy shared on her YouTube channel a recipe for a delicious chocolate Eskimo cake, based on chocolate cakes and delicious cream(to watch the video, scroll to the end).

Ingredients:

• Eggs - 4 pcs.

• Sugar - 180 g
• Water - 100 ml

• Flour - 130 g

• Baking powder - 1 tsp.
• Cocoa - 2-3 tbsp. l.

Cream:

• Eggs - 2 pcs.

• Sugar - 60 g
• Condensed milk - 0.5 cups

• Vanilla - a pinch
• Flour - 3 tbsp.

• Milk - 250 ml
• Butter - 250 g

For impregnation:

• Milk - 200 ml

• Powdered sugar - 2 tbsp. l.

Icing:

• Cocoa - 3 tbsp. l.
• Sugar - 3 tbsp.

• Sour cream - 3-5 tbsp.
• Butter - 50 g

Method of preparation:

1. Separate the whites from the yolks and whisk the whites separately, and the yolks separately, but do it simultaneously for about 5-6 minutes.

2. Divide the sugar in half, add one part to the yolks and the other to the whites and beat until the sugar is completely dissolved.

3. Then add water to the beaten yolks and mix.

4. At this time, put the whites still whipping and at the lowest speed add the yolks to the whites, without stopping the blender, and mix until completely combined.

5. Next, sift the flour, baking powder and cocoa through a sieve into the resulting mass, mix well until smooth.

6. Cover the mold with parchment paper, pour in the finished batter and place in a 180-degree oven for 30 minutes. Cool the finished cakes completely.

7. Cream: break the eggs into a thick-bottomed frying pan, add sugar, vanilla sugar, condensed milk, flour and mix well with a whisk, kneading the dough. Pour in the milk and mix quickly to avoid lumps.

8. Pour all the milk into the finished cream and cook over medium heat until the cream begins to bubble. Then reduce the heat and cook until the cream is smooth and thick.

9. Whisk the resulting creamy mass with a blender so that no lumps remain.

10. Add butter to the finished cream and beat until smooth.

11. Impregnation for cakes: add a tablespoon with a slide of powdered sugar to a glass of milk, mix.

12. Divide the finished cooled cakes in half, leaving them on parchment paper, pour the two cakes well with the impregnation and leave to soak.

13. Assemble the cake: put the cake on parchment paper or in a mold, pour all the cream and put the second cake on top. Be sure to put parchment on top of the second cake and refrigerate the cake for 2-4 hours.

14. Frosting: put three tablespoons of cocoa, sugar, a piece of butter and sour cream in a deep-bottomed saucepan. Put it on the fire and cook until it becomes a homogeneous liquid mass. Cool the finished fondant before using.

15. Take out the cake and pour the icing over it, then return it to the refrigerator.