PASTEL MASSINI - BIZCOCHO, NATA, TRUFA Y YEMA (POSTRE ¨FÁCIL)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: cake mix

All-purpose flour is more versatile and easier to find

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is more common and less expensive

Preheat the oven to 350°F (175°C).

Grease and flour cake pans.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract.

In a separate bowl, combine cake flour, baking powder, and cocoa powder.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Mix until just combined; do not overmix.

Pour the batter into prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks.

Prepare chocolate ganache by heating heavy cream and pouring it over chopped chocolate; stir until smooth.

Once cakes are cooled, layer them with ganache and whipped cream between each layer.

Frost the outside of the cake with remaining ganache.

Decorate with fresh fruit and nuts as desired.

Cooking Techniques

Spice Level:

Allergens