Cake
Description
Perfectly pairs with tea and coffee. It's very difficult to find a good recipe for an exquisite cake to serve at a festive table, so we often rely on trusted recipes. But today I'll tell you. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Place the flour, chilled in the freezer for 20 minutes, into the food processor bowl, add salt and cold butter cut into pieces. Pulse until the mixture resembles crumbs.
- 2
Step 2
2. Add the chilled light beer in small portions, kneading until the mixture comes together into a ball. Transfer the dough onto a floured board, shape it into a rope, and divide it into 12 pieces.
- 3
Step 3
3. Place in a floured container, cover with a lid, and freeze for 30 minutes. For the custard, whisk together room-temperature eggs, sugar, and vanilla sugar until smooth. Add starch and mix thoroughly.
- 4
Step 4
4. Bring the milk to a boil and, while continuously stirring, slowly pour it in a thin stream into the egg mixture. Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Cool the saucepan with the cream in a bowl of cold water, stirring occasionally.
- 5
Step 5
5. Sprinkle the board with flour, place a piece of chilled dough on it (return the rest to the refrigerator). Roll out the dough into a round the same size as the bottom of the springform pan. Transfer the dough round onto baking parchment and prick it with a fork.
- 6
Step 6
6. Bake the cake layers in a preheated oven at 210 degrees for 7-9 minutes. While still hot, trim the cake layer using a template, and set aside the trimmings for garnishing. For the frosting, beat the soft butter for 3 minutes.
- 7
Step 7
7. Add the caramel sauce and beat for one minute. Without stopping, gradually add the cooled pastry cream, one tablespoon at a time. Place a spoonful of cream onto a serving plate, add a cake layer, and spread 2-3 tablespoons of cream over it. Assemble the cake in this manner.
- 8
Step 8
8. Spread the cream on the top and sides, sprinkle the cake with the scraps of layers crushed with a rolling pin. Place the cake in the refrigerator for 8–10 hours.