Cake with custard cream
Description
Homemade baked goods for tea. To make this cake, you'll need good quality butter and preferably homemade milk. For flavoring, you can add vanilla sugar or vanilla powder to the meringue and custard cream. For soaking, I use strawberry jam—it's thick because I cook it with starch to make it thicker and prevent it from "leaking" during baking. However, any sweet jam or preserves will work. First, prepare the cream, let it cool, then beat it with the butter. Then proceed to make the cake's shortcrust base. While it's baking, you can prepare the meringue. See all the details in my step-by-step recipe.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
First, you need to prepare the custard cream. Pour milk into a saucepan, add eggs, sugar, and starch. Mix thoroughly with a whisk until the starch dissolves and the sugar dissolves completely.
- 3
Step 3
Place the saucepan over low heat and cook, stirring constantly with a whisk, until thickened. Do not bring to a boil, and keep stirring continuously to prevent the cream from burning.
- 4
Step 4
Cover the surface with plastic wrap to prevent a crust from forming, and let the pastry cream cool. If you want to cool it quickly, do not cover with plastic wrap; place the pot in an ice water bath and stir with a whisk until cooled.
- 5
Step 5
In the bowl of a mixer, beat the butter (at room temperature) until light and fluffy. Gradually add the cooled pastry cream, one tablespoon at a time, mixing well after each addition. You will get a thick pastry cream. Transfer it to a bowl and refrigerate.
- 6
Step 6
Now you need to prepare the cake base. Sift the flour into a large bowl, add sugar and baking powder, mix well.
- 7
Step 7
Add the cold butter and mix (rub) it into the flour.
- 8
Step 8
You can make these crumbs by hand, with a food processor, or simply chop the butter into the flour using a knife.
- 9
Step 9
Add the egg yolks. Mix well.
- 10
Step 10
Add 2 tablespoons of milk and knead the dough.
- 11
Step 11
The dough is sticky, but you don't need to add more flour.
- 12
Step 12
Lay parchment paper (I used silicone) on the table, roll out the dough into a thin layer, and prick it with a fork to prevent it from puffing up during baking.
- 13
Step 13
Bake in a preheated oven at 180 degrees for 20 minutes.
- 14
Step 14
Immediately spread the hot pancake with strawberry jam.
- 15
Step 15
Beat egg whites until fluffy.
- 16
Step 16
Add the powdered sugar and starch, place the bowl in the mixer, and beat until the mixture becomes thick.
- 17
Step 17
Done!
- 18
Step 18
Spread the meringue over the crust with a spoon.
- 19
Step 19
Smooth with the back of a spoon, spread the meringue evenly over the crust.
- 20
Step 20
Spread the ground nuts on top.
- 21
Step 21
Bake the cake with meringue at 150 degrees for 40 minutes.
- 22
Step 22
Cool the base thoroughly, cut it into two parts. Spread one part with custard cream. Top with the second half.
- 23
Step 23
Put the cake in the refrigerator for at least 4-5 hours.
- 24
Step 24
cake!