Cake
Description
Such an Italian treat – right in your own home! Believe me, no sweet tooth can resist Chantilly cream! So here's the recipe for "Roman Holiday" cake, I hope you'll enjoy it. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Make the biscuit. Beat sugar with egg yolks until a smooth, thick mixture forms.
- 2
Step 2
2. The remaining egg whites are whisked into a thick white mass.
- 3
Step 3
3. Mix these two mixtures together, add starch and flour. Bake in a preheated oven at 180 degrees for 30-40 minutes.
- 4
Step 4
4. Prepare the custard cream. Heat the milk. Rub the egg yolks with sugar, then add milk, flour, and vanilla. Cook over low heat, stirring constantly, until thickened, then remove from heat.
- 5
Step 5
5. Flip the ready and slightly cooled biscuit cake, cut off the top crust, and shape the remaining piece into a "plate." Do not discard the crumbs – we will need them.
- 6
Step 6
6. Remove the pineapples from the can and dry off any remaining syrup.
- 7
Step 7
7. Whip the cream and mix it with the cooled pastry cream and pineapple pieces. Fill the biscuit base with this cream, cover it with the previously cut "lid," and spread cream evenly over the entire surface.
- 8
Step 8
8. Sprinkle the remaining biscuit crumbs over our cake. Done!