Hello Dear Friends,
The last recipe of this week was Piano Cake, which I wanted to try for a long time. I wanted to try for a long time, but somehow I could not find enough motivation in myself. So, under the stress of endless renovations and a lot of junk like that, I had to get crushed under the phone calls and e-mails and throw myself into the kitchen.
Few things bring me more relief than putting order in order in order. One of the great writers of our Blog service in this headache, Reyhan's kitchen secrets The recipe came like a medicine you know. I made minor changes to her recipe and weighed the ingredients, knowing the confusing effect the coffee cup can have on us women.
I think it is one of the most delicious recipes you can make with zero fat. In addition, if you follow the steps I wrote, you can make a wonderful piano cake / piano cake without any problems.
Video Lecture:
You too If you want to open your free food blog on the Kitchen Secrets Blog Service, click here.
Love…
Ingredients for Piano Cake Recipe
For the cake:
- 3 medium egg
- 3 Turkish coffee cups of flour (126 gr)
- 3 Turkish coffee cups granulated sugar (201 gr)
- 1 cup of Turkish coffee (68 gr)
- 1 package baking powder
- 2 soup spoons of cocoa
To moisten the cake:
- 1 glass of cold milk
For the cream:
- 300 ml milk
- 1 Turkish coffee cups of flour (42 gr)
- 1 Turkish coffee cups granulated sugar (67 gr)
- 1 packaged vanilla
- 1 bag of whipped cream
- 1 water glass milk
How to Make Piano Cake Recipe?
- For the cake, beat the eggs and granulated sugar until foamy, add the flour and cocoa and continue beating.
- Add baking soda and water, beat for 1 more minute and pour into a medium-sized rectangular pyrex that you have greased.
- Bake the cake you prepared in a preheated oven at 160 degrees for about 30-35 minutes until it comes out dry. (You can check it by inserting a toothpick after 20-25 minutes, if it comes out dry, it means it's cooked)
- While the cake is baking, put the milk, flour, vanillin and granulated sugar in a sauce pan for the creaminess. Cook over medium heat, stirring, until it gets the consistency of pudding. Remove the custard from the stove and cool it by stirring occasionally.
- While the custard is cooling, take the baked cake out of the oven and make holes in the cake with a toothpick and let it rest by pouring 1 glass of milk over the cake.
- Whisk 1 cup of cold milk and 1 packet of whipped cream until it solidifies. Add the pudding into the whipped cream and whisk until it is completely mixed.
- Spread the cream you have prepared on the cake that absorbs milk and rests evenly with the help of a spatula.
- Let the cake you prepared rest in the refrigerator for at least 2 hours. Before serving, sprinkle cocoa on top and serve by slicing.