Cake
Description
Homemade baked goods for tea. The “Golden Domes” cake is one of the most beloved desserts in our family. To make it, of course, you have to go through a lot of work, but it’s worth it. Crunchy profiterole dough with a delicate cream that tastes very much like vanilla ice cream, berry jelly with a tang – simply a bomb. Sharing the recipe,
Instructions
- 1
Step 1
For the choux pastry, place 100 g of butter in a saucepan, add water and a pinch of salt. Heat on the stove until the butter and salt are completely dissolved, but do not let the mixture boil.
- 2
Step 2
Prepare the flour in advance, sift it into a deep bowl.
- 3
Step 3
When the water with butter heats up, quickly add the flour and stir vigorously. Thus we will scald our dough.
- 4
Step 4
When you mix the dough until smooth, put the pot back on the heat and dry it a little. You need the excess moisture to come out.
- 5
Step 5
Determining the readiness of the dried dough is very simple, a white floury film should remain on the bottom. Let the dough cool to about 60 degrees.
- 6
Step 6
Now you need to mix the eggs into the dough. Add them one at a time. Usually I use 4 eggs, but if they are small you can use 5.
- 7
Step 7
The dough should turn out like very thick sour cream. This is easy to check; you need to scoop a little dough onto a spatula—it should flow well, forming a little triangle.
- 8
Step 8
Place the dough in a pastry bag, shape the profiteroles and put them into an oven preheated to 220 °C. Bake for 5 minutes, then lower the temperature to 190 °C and leave the profiteroles for another 20–25 minutes. Bake the cake base the same way, spreading the dough on parchment in a circle about 20–24 cm in diameter.
- 9
Step 9
While our profiteroles and cake base are cooking, let's move on to the cream. Mix milk, condensed milk, egg, flour (4 tbsp) and put it on the heat.
- 10
Step 10
Cook the cream, stirring constantly, until it thickens over low heat. When it is ready, add vanilla sugar and stir.
- 11
Step 11
Butter (300 g) at room temperature, beat with a mixer until fluffy.
- 12
Step 12
When our custard base for the cream has cooled, mix it with butter, adding in small portions. The cream is ready, place it in the refrigerator.
- 13
Step 13
While we were making the cream, the profiteroles and the base are already ready. Now we need to fill the profiteroles with cream.
- 14
Step 14
You can fill the profiteroles using a pastry bag, but I simply make a cut at the bottom and spoon in the cream.
- 15
Step 15
Boil the berries with sugar (I use pitted cherries), add gelatin and stir until fully dissolved. Cool and spread the berries onto the chilled crust.
- 16
Step 16
When the jelly sets, spread a layer of cream on top.
- 17
Step 17
Then it's the turn of the prepared profiteroles. Spread them over the entire surface of the cake base. Our cake is ready, decorate it, let it stand, and serve it on the festive table.