Cake with custard Carpathian.

Cake with custard Carpathian.

Cake with custard Carpathian.

I recommend preparing a very delicate and light cake Carpathian, which is prepared quickly and easily.
I fell in love with this cake at first sight and the first piece I tried. It's like a big custard eclair. The custard recipe itself is very successful, be sure to try it.

Ingredients for the dough:

Water - 70 g
Milk - 70 g
Butter - 60 g
Flour - 100 g
Salt - ¼ tsp
Sugar - ¼ tsp
Eggs (C0) - 3 pcs.

For custard:

Eggs - 2 pcs.
Milk - 500 g
Sugar - 130 g
Vanilla Sugar - 10 g
Corn starch - 40 g
Butter 82% - 150 g

For sprinkling:
Powdered sugar - 1 tbsp. l

Cake with custard Carpathian.

Cooking Cake:

1. Let's start with the custard base for the cream so that it can cool. To do this, warm the milk until hot, mix the eggs with sugar and corn starch. Introduce the hot milk in a thin stream into the eggs. Pour the future custard again into the saucepan and brew, stirring constantly for 7-10 minutes, until the first boiling bubbles appear. Cover the cream with cling film into contact and wait for the custard base to cool completely.

2. For custard dough, mix water with milk, add butter, salt and sugar. Heat until hot, add sifted flour. Constantly stirring, brew the dough until it is gathered into a single uniform lump. Warm it for another 1-2 minutes to evaporate excess fluid. Transfer the dough into a bowl to cool faster.

3. When the dough has cooled, we introduce the eggs at room temperature one at a time, well interfering each egg in the dough.

4. Divide the dough into 2 equal parts, distribute it on parchment, forming small elevations. Bake in an oven preheated to 190 degrees for 15-25 minutes. Focus on your oven. The dough should brown well. Ready cakes are allowed to cool.

5. Back to the cream. Important: the butter and custard base should be at room temperature so that the cream does not exfoliate. Beat the butter until light and fluffy for 3-4 minutes. Add 1 tbsp. l custard base while continuing to whisk. The next portion of the custard base is added only when the previous one intervened well.

6. In the form of 22 cm spread one cake, grease it with cream on top. We cover with the second cake, with our hands we tamp a little so that the cream evenly disperses. We cover the form with cling film and send it to the refrigerator for 2-3 hours, and preferably at night, so that the cream sets, and the cake holds its shape well.

7. Sprinkle the finished cake with powdered sugar on top, call everyone to the table and enjoy incredible yummy.

Cake with custard Carpathian.

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