Ingredients:

Furuo Cocoa Cream Cake requires sponge cake, cream and various ingredients for the topping. For the sponge cake, 4 eggs, 1 cup granulated sugar, 1 tea glass milk, 1 tea glass oil, 2 tablespoons Furuo cocoa, 1 package Furuo baking powder, 1 package Furuo vanillin and 1.5 cups flour are used. For the cream, 1 pack of Furuo pastry cream and 1.5 cups of milk are required. For the topping, 1 pack of Furuo whipped cream, 1 cup milk and grated chocolate or Furuo cocoa for decoration.

Preparation:

For Furuo Cocoa Cream Cake, first prepare the sponge cake. For this, in a large bowl, whisk the eggs and granulated sugar with a mixer until you get a light colored and fluffy consistency. Then add milk and oil and continue mixing at low speed. Mix the flour, Furuo cocoa, baking powder, baking soda and vanillin in a separate bowl and sift into the liquid mixture. Once you get a homogeneous dough, mix it gently with a spatula and pour it into a greased and floured springform cake mold. Bake in a preheated 180°C oven for about 25-30 minutes and check the doneness with a toothpick test. For the cream preparation, whisk Furuo pastry cream with milk. Mix until you get a thick consistency and let it rest in the refrigerator for 15 minutes. To prepare the whipped cream, whisk Furuo whipped cream with milk and refrigerate to cool. While assembling the cake, cut the baked and completely cooled sponge cake in half. Spread the prepared pastry cream on the bottom layer and place the top layer. Then cover the whole cake with whipped cream and decorate with grated chocolate or Furuo cocoa. Finally, let the cake rest in the refrigerator for at least 2-3 hours and serve.

Bon appetit! This cake prepared using Furuo's products will make a difference with its soft texture and intense flavor!