Chocolate crunch layer cake.
Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chocolate crunch layer cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chocolate crunch layer cake is one of the most popular of recent trending meals on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Chocolate crunch layer cake is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chocolate crunch layer cake using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate crunch layer cake:
- {Prepare of cream filling:.
- {Make ready 1/3 cup of corn starch.
- {Get 1/2 cup of water.
- {Prepare 2 of large egg yolks.
- {Make ready 1 can (12 fl. oz.) of NESTLÉ® CARNATION® Evaporated Milk.
- {Take 3/4 cup of granulated sugar.
- {Prepare 1/4 teaspoon of salt.
- {Get of Peel of 1/2 fresh lemon.
- {Take 1 of cinnamon stick.
- {Make ready of cake:.
- {Get 1/2 cup of plus 2 tablespoons powdered sugar, divided (to sprinkle.
- {Prepare 1 cup of sifted flour.
- {Take 1/8 teaspoon of salt.
- {Prepare 3 of large eggs.
- {Make ready 1/2 cup of granulated sugar.
- {Prepare of Zest of 1/2 fresh lemon.
- {Take 1 stick (1/2 cup) of unsalted butter, melted, cooled.
- {Prepare 1/4 cup of pine nuts.
- {Make ready of Ground cinnamon powder for dusting.
Instructions to make Chocolate crunch layer cake:
- INSTRUCTIONS FOR FILLING: DISSOLVE cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Cool to room temperature, stirring occasionally..
- FOR CAKE: PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar..
- COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly..
- BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. Once is cooled, cut in long slices..
- TO FILLING CAKE: Milk Chocolate White chocolate Toffee (crunch one) Strawberry Fruits (any which you like to add, cut in small chunks).
- Put filling on each slices and cover it one by one then pour Cream custard filling on top. Topping according your like (Strawberry chocolate, Cinamon powder, cocoa powder) before serving..
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