My Love (Gala cake)

I sincerely don't have a clue why this is the name of the cake. I discovered it on the web and with little adjustments, as per our taste, she made it. You can discover Turkish scones in generally good supplied stores, well being food stores or at affiliates of items from Hungary. It is a petit roll with a cocoa divide in the center. We can't consider it a filling because the filling isn't, that center part is likewise important for the roll however with a cocoa flavor. Maybe they filled our normal Pettit scones with cocoa petit rolls and prepared them together. On the off chance that you don't locate a Turkish roll, the substitute is cocoa petit bread since it will give an extraordinary taste to the cake. With normal petit, you get a milder taste, and the cake needs to have something to "cut" it because the filling is extremely light and practically unbiased. So truly, it very well may be subbed with both petit rolls however I suggest cocoa if you can't discover Turkish.

Parts:

1 pack of 300 g of Turkish roll - you will require more petit because it is thicker and heavier

1.5 liters of milk

5 sweet acrid cream puddings

3 vanilla sugars

100 g of white chocolate

250 g spread or margarine

6 tablespoons precious stone sugar

250 g of powdered sugar

200 ml sweet harsh cream (whipped cream, hullala, haze, halta, hea, bovine)

Readiness:

Take one glass of milk and blend puddings, precious stone sugar, and vanilla sugar. Pour such a glass of milk and blend so that there are no bumps.

Put the remainder of the milk on the fire to bubble, and when it bubbles, heat the whipped pudding and mix until it thickens.

Eliminate the thickened pudding from the warmth, add the wrecked white chocolate and mix until it liquefies.

At that point put foil or pack over the pudding, straightforwardly on the pudding and leave to cool to room temperature, and afterward, put it in the cooler for 60 minutes.

You will require a huge compartment.

At the point when the pudding has cooled, whisk the spread or margarine that must be at room temperature with the powdered sugar in that huge bowl.

They should meet up pleasantly and disperse, foamy on the bowl in which you are blending, and not remain on the blenders (for learners).

At that point simply move the bristles to the cooled pudding and turn it over a piece.

Take a couple of tablespoons, one 5, pudding, and add to the margarine, at that point whisk.

Add 5 tablespoons again and whisk once more.

Add the rest of the pudding into two sections with spread and mix everything.

In a different bowl, whisk together the sweet acrid cream, at that point add the pudding and margarine cream.

Whisk everything great. Ensure that there is no unpeeled pudding left on the lower part of the bowl, check it with a spatula (for amateurs).

Gap the scone into 4 equivalent parts.

I stacked it in a duvet goulash (more profound meal) in which I put the pack on the base. Red scones and red filets. 4 columns of scones and three lines of filling. I have a bit of filling left that I spared to cover the cake on top when I removed it from the skillet.

I kept the cake skillet in the ice chest for around 4 hours, so I turned it on a plate and covered it with the remainder of the filling, and enlivened it.

I like as such because I don't invest energy fixing the edges, spreading the scones on the plate since it doesn't dunk into the milk.

The roll can obviously be stacked in a solitary line and afterward a lot of filling applied, because it is there, yet it is a to some degree more troublesome strategy. It is a lot simpler in a dish or a band.

No slip-up, I just utilized one bunch of treats. The cake is tall. It can likewise go like Scheherazade with two bunches of bread rolls, so as you wish.

Cool and serve.

Wonderful.