Cake with custard cream and prunes
Description
The dish is prepared without unnecessary complications. It is the shortcrust base that makes the filled pastry incredibly delicious—it remains crumbly yet very tender. For the filling of such pies, it's best to use custard or curd cream, as they hold their shape well and stay sufficiently moist after baking. As an addition, you can use not only prunes but also raisins, dates, candied fruits, or nuts. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Add sugar, salt, and butter to the flour. Rub the mixture into fine, even crumbs. Add the egg and gather the dough into a ball. Transfer the dough to a bag and refrigerate for 20 minutes.
- 2
Step 2
2. Prick the dough with a fork. Roll out the prepared dough into a sheet the size of the pan and place it in the pan, forming edges. Cover the dough with parchment paper and place a weight on it—such as peas, for example.
- 3
Step 3
3. Place the pan in a preheated oven at 190 degrees for 15 minutes. Remove the filling and bake for another 10-15 minutes. Brush the hot base with egg white and let it cool. Prepare the cream: pour milk with vanilla into a saucepan and warm it up.
- 4
Step 4
4. Mix the egg yolks with sugar using a mixer. Add starch and stir. Gradually add warm milk to the egg mixture in small portions, mixing thoroughly with the mixer each time.
- 5
Step 5
5. Bring the mixture to a boil over low heat, boil for two minutes, then add the liqueur. Stir, cover with plastic wrap, and let cool.
- 6
Step 6
6. Fill the pastry base with custard cream. Place the prunes on top, sprinkle with almonds. Bake the cake in the oven for 10 minutes. Dust the finished cake with powdered sugar.