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| Panda Cake |
Ingredients
200 gr. butter
1 glass sugar
1 glass flour
1 liter milk
1 teaspoon vanilla
for the sauce;
50 gr. butter
4 tablespoons sugar
4 tablespoons unsweetened coco powder
4 tsbp milk
1 egg
Cooking Instructions
Heat butter in a pan. Transfer flour and sugar. Stir with a wooden spoon on medium heat constantly approximately for five minutes. Add milk. Stir constantly until it thickens up. Add vanilla. Pour cold water in a big and shallow pot. Place the pudding pot in the big shallow one so that the pudding pot is surrounded by cold water. Beat pudding with electric mixer on medium to high for fifteen minutes. This would air up pudding and give it a nice texture. Wet a two Quart glass dish like Pyrex. Pour pudding into the glass dish. Cover with a clear wrap and put in freezer. For the sauce, melt butter. In a mixing bowl beat butter, sugar, coco powder, milk and egg . Add milk one tablespoons at a time to lighten the sauce up. Spread the coco sauce on pudding which should be slightly firm by now. Put it back in the freezer. Take Panda cake out of the freezer ten minutes before serving to give it a little time to warm up and be ready to be cut. Put the rest back into freezer. Serve with ice cream.
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