SUGAR ICE CUBES FOR CAKES RECIPES

Steps:

• Empty the ice cubes that are left in the trays (if there are any left) into the bin.
• Take the trays over to the sink and fill them with cold water. (Hot water will freeze faster and more clear).
• Place the water filled ice trays back in the freezer.
• Replace the ice bin if you had to remove it.
• Shut the door to the freezer.
• Be sure to leave for around 4-6 hours at least to make sure it is frozen.
• If you want to experiment, you can freeze things like fruit infused waters or juices.

Steps:

• Heat up the milk, sugar and vanilla extract until steaming. Meanwhile, ladle enough milk into the flour to create a thick slurry. Pour it back into the milk mixture and heat until it resembles thick vanilla pudding. Be sure to whisk well as you go, so that lumps do not form. Let cool completely, then whisk in the butter.
• Preheat the oven to 350F. Grease a 13×9 cake pan generously with butter. In a large bowl, whisk together the cocoa, flour, and baking powder. Next, Beat the egg whites until foamy, then gradually add the sugar until glossy, stiff peaks form.
• Fold in the egg yolks.
• Fold the cocoa mixture into the egg white mixture. Spread the thick, fluffy cocoa brown batter into the cake pan.
• Bake about 25 minutes.
• Simmer the sugar, water, and orange blossom water (or rose water) until the sugar dissolves, about five minutes.
• Then, use a fork to poke a few holes on the cake. Pour the syrup over the hot cake until…you have your very own swimming pool. Let sit until completely absorbed.
• For the chocolate topping: Melt the chocolate over a double boiler and stir in the oil. Set aside to cool until lukewarm.
• Top the cake with the cooled custard cream, spreading it out evenly with a spatula. Then pour on the chocolate topper and smooth it out. You can also just dust on cocoa powder if you don’t want to mess with the chocolate (it will look like the top of a piece of Tiramisu).
• Refrigerate overnight to set the chocolate, then slice into neat squares.