Cake with custard cream
Description
Delicious baked goods for the whole family. I'll tell you about it. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for the cakes and the cream, we will do everything at the same time.
- 2
Step 2
Let's start with the crusts. Pour a glass of water into a saucepan, add a pinch of salt, 1 tsp of vanilla sugar, and butter. Place the saucepan over heat and bring to a boil.
- 3
Step 3
Combine the flour with the baking powder. When the water and oil come to a boil, add the flour and, without removing from heat (keep the heat at minimum), stir constantly to make a dough. As soon as the dough pulls away from the sides of the pan and easily forms a ball, it is ready. This takes less than a minute, but you need to stir quickly and thoroughly.
- 4
Step 4
The dough is ready, let it cool down so the eggs don't curdle when you add them, this is important!
- 5
Step 5
Add all five eggs to the dough, one at a time, thoroughly rubbing and mixing the dough each time. The mixture should become smooth and homogeneous.
- 6
Step 6
The dough is ready, it's the right consistency and stretches beautifully. Divide it into two parts.
- 7
Step 7
Line the pan with paper, grease with oil, pour in the batter. Place the pan in a hot oven for 30 minutes at 200 degrees.
- 8
Step 8
While the first cake layer is in the oven, you can prepare the cream. Pour 2 cups of milk into a saucepan, bring to a boil, then add sugar and vanilla sugar. Stir and bring to a boil again.
- 9
Step 9
In a bowl, combine flour, starch, and egg yolks. Gradually add milk (1 cup) in parts, constantly stirring the mixture with a whisk. There should be no lumps.
- 10
Step 10
Pour the egg-milk mixture into the boiling milk, quickly stir the cream with a whisk and cook until thickened. This happens very quickly, so watch carefully to prevent the cream from burning.
- 11
Step 11
The cream is ready. Cool it to room temperature.
- 12
Step 12
The first cake layer is ready! It has risen beautifully, though it will settle a bit afterward, and has a porous, airy texture inside. Proceed to baking the second layer.
- 13
Step 13
The butter for the cream should be at room temperature. Transfer it to a container with high sides and beat with a mixer until you get a light and airy cream.
- 14
Step 14
Gradually add the custard cream to the butter mixture using a tablespoon and mix with a mixer. Do not rush; add in small portions.
- 15
Step 15
Place the cooled biscuit on a plate. Put a cooking ring on top.
- 16
Step 16
Spread the cream evenly.
- 17
Step 17
Place the second cake layer on top and gently press it down with your hands to secure it firmly. Refrigerate the cake for 3-4 hours, or preferably overnight.
- 18
Step 18
In the morning, remove the ring and dust the cake with powdered sugar. Done!
- 19
Step 19
Enjoy!