Various Culinary Recipes : #1 ||AFRICAN GATEAU||

Hello Dear Steemians Friends

||AFRICAN GATEAU||

Material I:
- 6 eggs
- 230 grams of sugar
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon salt
Material II:
- 125 g medium protein flour
- 50 gr cocoa powder
- 1/2 tsp baking powder
Material III:
- 100 ml of cooking oil
- 75 salted butter
- 100 gr dark chocolate cooking



Filling Material:
- 1/2 can of sweetened condensed milk + water to be 600 ml
- 50 gr maizena + 20 gr flour
- 2 egg yolks
- 1/2 teaspoon vanilla powder
- 1/8 teaspoon salt
- sugar to taste
- 1 tbsp butter
Ganache:
- 175 gr thick cream
- 175 gr dark brown, chopped
- 50 gr butter



How to Make :
In the pan, add oil, butter, and dark chocolate. Heat with medium heat until melted, do not boil. Set aside.
Mix and shake the ingredients I into one until it expands and thickens.
Enter the ingredients II bit by bit while sifted and stirred until blended. Pour ingredients III, stir gently with a spatula until well blended.
Pour the dough into a 20x20x7 cm baking dish that has been smeared with margarine and covered with bread paper. Steam  for 30 minutes in a flour which has been heated first by medium heat  (paint: if it is too high fire, brownies will surface waves)
Lift and after a little cold split the cake into 3 pieces. While waiting for the cold for the vlanya.

Vla :
Mix sweetened condensed milk, water, flour, cornstarch, vanilla, egg yolks, enough sugar and salt. Mix well to avoid browsing. Stir well and then filter. Add sugar to taste.
Cook until bursting out loud while stirring constantly so as not to clot and burn basically. Turn off the fire. Add butter. Stir until melted and well blended. Pour over the cake.
Ganache: heat thick cream until hot (do not boil) remove. Put chocolate dark pieces and butter. Mix well until smooth. Pour over the surface of the cake and the edges. Allow  for a consistently thicker consistency (about 15-20 minutes) so that  when ganache spreads slowly and indirectly spills around it.

UPVOTE RE-STEEM MY POST
AND NEXT DAY TOMORROW TO CONTINUES WITH ME
THANKS : KEEP STEEM ON !!
@rexha