3 tablespoons softened butter
For chocolate frosting, use 1/2 cup confectioners' sugar.
Heavy whipping cream, 5 tsp
1 tablespoon softened butter
1/2 ounce unsweetened chocolate
1/2 tsp vanilla
Whisk eggs in a small bowl until frothy. Beat in sugar and salt until thick and lemon-colored, about 5 minutes. Mix in vanilla. Add flour 2 tablespoons at a time.
Fill two 4-inch springform pans with cooking spray and gently spoon in. The cake should spring back when softly touched after 15-20 minutes at 350°. Cool pans for 10 minutes before transferring to wire rack to finish cooling.
In a small saucepan, mix sugar and cornstarch for custard. Incorporate milk smoothly. Heat and whisk over medium heat until thickened and bubbling.
Continue cooking and stirring 2 minutes on low. Get off the heat. Add a little heated filling to egg yolks and return to pan, stirring frequently. Gently boil and stir for 2 minutes.
Get off the heat. Mix in vanilla gently. Let cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat custard.
Each cake should be sliced in half horizontally for assembly. Spread filling on two serving plates' bottom layers. Swap cake topping. Beat frosting ingredients in a small bowl. Spread on cakes. Refrigerate until serving.
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