Rated 5 out of 5 based on 6 votes
- 2 x mugs of continental flour
- 1 x mug of caster sugar
- 1/2 x mug (150 ml ) of oil
- 3 x eggs
- 1 x mug lukewarm water
- 4 Tbls cocoa powder
- 1 x sachet of baking powder(15 g)
- 750 g philladelphia cream cheese ( spreadable )
- 2 x sachet of vanilla sugar ( 8 g each )
- 100 g vanila custard powder
- 400 ml of milk
- 1 x yolk
- 4 Tbls of icing sugar add into philladelphia and mix well
1)In a large bowl mix flour with sugar,baking powder,cocoa and add oil,eggs,and water and mix well with spatula,make mixture.Leave aside.
2)In saucepan heat on medium heat about 250 ml of milk,bring to boil and pour in the rest of milk mixed with vanilla custard.Keep stirring until thick.Cool,but still sometime stir,prevent the lumps.
3)In a large bowl mix with electric mixer cream cheese with 2 sachets of vanilla sugar,4 tablespoons of icing sugar and yolk,make mixture.Add the mixture into cold custard and mix with electric mixer until you get smooth cream.
4)Grease lightly baking tray (35 x 32 cm)with unsalted butter and dust with continental flour.Pour the cocoa mixture in,spread evenly with spatula.Fill up piping bag with the cream and top zigzag on the cocoa mixture.(as you see on a picture)Put into preheated oven on 180 C( fan force) and bake for about 30 minutes or when you put the skewer in ,take it out is dry.
5)Serve with you favor tea or coffee.
PS.The cake is better next day,but strait away from oven is beautiful to.
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its a big cake Anna and zigzag finishing is very interesting, will remember it
The cake is on full baking tray.More Philadelphia is in,more soft the cake is.Thank you Vesna.
Snjezana more cream,more moist honestly. The cake is really very nice.Thank for rating.I love you cooking to.
I love the pattern on top! It all looks delicious!
Nell the cake is very moist,delicious and not much expensive.Thank you for your comments.