Cake (simple custard cake)
Description
The pastry is simple and quick to prepare. Don't be alarmed that the layers turn out so thin—this is exactly the essence of the cake, as the cottage cheese filling can even be served entirely without any crust! I recommend stacking the cake into 4 or even 8 layers high—when sliced, you'll get beautiful and delicious pastries. Note that the dough for the layers is prepared slightly differently than the dough for traditional eclairs. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the cream: place egg, sugar, flour, sour cream, and vanilla in a saucepan. Heat over low heat, stirring constantly, until the cream thickens.
- 2
Step 2
2. Transfer the cream to another bowl, cover it with plastic wrap touching the surface, and refrigerate. Prepare the dough: place water, milk, butter or margarine, sugar, and salt into a saucepan.
- 3
Step 3
3. Place over low heat, bring to a boil, then immediately add all the flour. Quickly stir the mixture—it should come together into a ball, and a crust will form on the bottom of the pot (3-4 minutes). Let the mixture cool slightly.
- 4
Step 4
4. Beat the eggs. Add the eggs to the dough in 3-4 batches, mixing with a mixer until smooth. Grease the baking sheet with oil and line it with parchment paper. Spread half of the dough onto the baking sheet using a spatula or wet hands.
- 5
Step 5
5. Bake the cake layer for 12-15 minutes at 190 degrees, then reduce the temperature to 160 degrees and bake the layer for another 10 minutes. Bake the second layer in the same way. Let the layers cool.
- 6
Step 6
6. Move on to the cream: mix the cooled pastry cream with children's cheese using a mixer until smooth. Gradually add very soft butter and mix. The cream is ready.
- 7
Step 7
7. Cut the cake layers in half and spread cream between them. Do not spread cream on the top of the cake. Refrigerate the cake for 3-4 hours.
- 8
Step 8
8. Decorate with melted chocolate and almond flakes. Let the decoration set.