Children’s chocolate and cream cake with kitkat and lacasitos with thermomix

Preparation of children’s chocolate and cream cake with kitkat and lacasitos with thermomix

1. We sift the dry ones (flour, cocoa, yeast and salt),
2. 20 seconds / speed 8
3. we set aside and reserve.
4. Butterfly in blades, eggs and sugar in a glass,
5. 4 minutes / 37° / speed 3.5
6. Now another 4 minutes / same speed but without temperature.
7. We add the oil,
8. 10 seconds / speed 3.5
9. then the milk
10. 6 seconds / speed 3.5
11. Remove the butterfly, add the reserved dry ones,
12. 10 seconds / speed 4
13. Now, while we continue beating at speed 4, the hot water through the bowl, fill the molds and bake.
14. oven preheated to 180°C / heat up and down
15. About 20/25 minutes / after checking the toothpick, it comes out clean.
16. Turn off, remove and let cool on rack.

PREPARATION STUFFED

1. We will do this step in advance, about 8 hours before, because it has to be refrigerated to later be able to assemble it.
2. Heat the cream without boiling, pour it over the chopped chocolate, stir until the chocolate is completely dissolved. We cover the skin with film so as not to create a scab (in contact with the cream), we have been in the fridge for a minimum of 8 hours.
3. After time, we proceed to assemble it,,, at speed 3’5.

SYRUP

1. Heat all the ingredients in a saucepan until it starts to boil.

TERMINATION

1. Let’s assemble the cake
2. We remove the possible chepitas from the biscuits.
3. We place sponge cake, syrup, and cream. So until finishing with the last cake disc.
4. We put a light layer of cream on the base and sides and take 30 minutes to the fridge (crumb layer)
5. Now we give the last layer of cream and finish decorating. Around kit kat bars and in the middle, Lacasitos
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION