Milka tender cake with thermomix

Preparation of Milka tender cake with thermomix

CAKE PLATE

1. Butterfly in blades, egg whites at room temperature and a pinch of salt in the glass
2. 5 minutes / speed 3.5.
3. We put it aside in a bowl and reserve.
4. Wash and dry the glass.
5. Add the dry ingredients (flour and ground almonds), sift
6. 10 seconds / speed 6
7. We set aside and reserve.
8. Butterfly on blades.
9. We add the yolks and sweetener
10. 2 minutes / speed 3.5
11. now the essence and yogurt
12. 1 minutes / speed 3″5
13. finally the oil
14. 30 seconds / speed 3.
15. We remove the butterfly and add the reserved dry ingredients.
16. 8 seconds / speed 4.
17. Now we add the reserved whipped egg whites little by little and with enveloping movements.
18. We line the base of the tray with baking paper and greased sides.
19. We pour the dough and distribute
20. Oven preheated to 180°, heat up and down
21. We bake for about 12 minutes / after checking the toothpick, it comes out clean.
22. We turn off and remove.
23. We unmold while hot and make 8 partitions.
24. We leave each partition on baking paper larger than the cake.
25. We roll each cake with paper.
26. Let it cold down

MILK CREAM

1. We add the ingredients to the glass,
2. 1 minutes / speed 4.
3. We remove to a bowl.

GLAZED

1. We melt the chocolate and add the oil, stir.
2. We pour into a jug.

TERMINATION

1. We unroll the cupcakes and spread them with the cream.
2. We roll again, but this time without the paper.
3. We glaze them with chocolate. We put it in the refrigerator so that the chocolate dries.
4. Then, we decorate with the remaining chocolate in a zig-zag pattern.
5. ONLY LEFT TO ENJOY, GOOD PROFIT