Mini German Cake with Chocolate Cream

Hello Dear Friends,

German pie One of the flavors of my childhood. The old folks know that there used to be a portion of German cake in every patisserie. They would fill these cakes with plain, chocolate, or banana-flavored icing.

It took me 4-5 tries to prepare the mini German cake that I remember from those days. Each time, I said no, it was more puffy, the taste of the dough was lighter and vague, and finally I caught the same taste.

Of course, bananas were very popular back then. Since I don't like desserts and cakes, I decided to make it with chocolate. I served it with melted chocolate instead of powdered sugar.

If you want to go back to your childhood like me, I recommend you to try this recipe.

I will send a gift basket that I prepared with my own hands to my 5 followers who share their delicious recipes every week.

This week's theme is "Tea Time" for last week's winners click this link sufficient.

Note: Be sure to follow the fermentation process and apply water on it before placing it in the oven. This will keep the outer shell as soft as the inside.

Love…

Ingredients for the Chocolate Cream Mini German Cake Recipe

For the dough:

• 1,5 cups of warm milk
• 1 pack of instant dry yeast (10 g)
• 50 gr Sana Butter Flavor
• 4 tablespoons of granulated sugar
• 1 pinch of salt
• 4 water glass flour

For the cream:

• 500 ml milk
• 75 gr granulated sugar
• 2 egg yolk
• 50 g starch
• 25 gr Sana Butter Flavor
• 50 g dark chocolate

How To Make Chocolate Cream Mini German Cake Recipe?

1. Melt the chocolate in a bain-marie or in the microwave and set aside.
2. Take the milk in a saucepan, add half of the sugar and whisk it.
3. Beat the egg yolks with the remaining half of the sugar and add to the boiling milk by warming (tempering).
4. Cook stirring until thickened. When the pudding thickens, take it off the heat and add the margarine and melted chocolate.
5. Cool the cream by whipping at low speed. Cover it with cling (contact stretch) so that it sticks on it and put it in the refrigerator and let it rest.
6. For the dough, put the milk in a small saucepan. Add the oil and heat it on low heat until the oil melts. Check the temperature of the milk you heated (it will be at a temperature that will not burn your hands)
7. Take the warm milk into a deep mixing bowl. Add sugar and yeast and mix gently until sugar dissolves.
8. Add 3,5 cups of flour and start kneading. If necessary, add half a glass of water little by little and knead a dough that does not stick to the hand.
9. Knead the dough on the counter for 3-4 minutes and return it to the kneading bowl. Cover it with a cloth and let it rest for 35-40 minutes.
10. Tear off tangerine-sized balls from the fermented dough and roll them. Place the rolled dough on the baking tray on which you have greased paper.
11. Cover it with a cloth and leave it to ferment for another 40 minutes on the tray.
12. Brush water on the fermented dough, and bake in a preheated oven at 180 degrees until lightly browned (15 minutes).
13. Let the baked pastries rest until they reach room temperature. Squeeze the completely cooled cream into the cake that you have divided into 2 parts.
14. After doing the same process on all cakes, spread melted chocolate on top or serve with powdered sugar.