Gâteau au lait chaud sans œufs, avec glaçage ermine au chocolat

Ingrédients

• For The Cake:
• Flour / Maida - 200 gm
• Baking Powder-1 tsp
• Baking Soda - 1/2 tsp
• Sugar-150 gm
• Curd - 100 ml
• Milk - 150 ml
• Butter - 100 gm
• Vanilla - A few drops
• For The Ermine Frosting:
• Milk - 200 ml
• Butter - 200 gm
• Sugar - 200 gm
• Cocoa Powder - 30 gm
• Maida / All Purpose Flour - 60 gm

Préparation

1. 1

   Preheat oven to 180°C for 20 minutes.

2. 2

   Or preheat a pan or a pressure cooker on medium low flame for 20 minutes.

3. 3

   Line and grease two 6" round tins.

4. 4

   Heat milk and butter until the butter melts and milk starts boiling.

5. 5

   Remove from flame, add vanilla and set aside.

6. 6

   Mix together flour, baking powder and baking soda.

7. 7

   Add sugar and mix well.

8. 8

   Add curd and hot milk mixture to the flour and mix to form a smooth dough.

9. 9

   Divide it between two tins and bake them either in oven or pan or cooker for 30-35 minutes or until a tooth pick inserted comes out clean.

10. 10

    Allow to cool, flip on to wire rack and set aside until completely cool.

11. 11

    In another sauce pan, combine milk, sugar, cocoa and maida and cook until a thick custard is formed.

12. 12

    Remove from flame and whisk for a while.

13. 13

    Transfer to a bowl, cover with cling film and set aside until completely cool.

14. 14

    Beat butter for two minutes until fluffy.

15. 15

    Beat the custard also until light.

16. 16

    Add the custard to the butter and beat them together for two more minutes until the frosting is thick and shiny.

17. 17

    Trim the top of the cake, fill and frost it and then decorate with a Wilton 1M tip.

18. 18

    Add some silver dragees on top and decorate it.