When mentioning the custard, the first thing thatcomes to mind, profiteroles and eclairs. However, you can cook not only cakes from it. A cake made from a pastry dough is a great alternative to the usual products. It can be made from traditional cakes, interlaid with cream, or consist of small cakes.
Let's start with the more traditional configurationgoodies. A cake made from custard, consisting of cakes, as you might guess, differs from cakes only at the time of baking. The dough is laid out on the baking sheet with a continuous "cloth", and not in separate portions. For cooking you will need a simple set of products: eggs (4 pieces), vegetable and butter (50 grams), water (200 ml), flour (130 g) and a pinch of salt.
Water and both types of oil are placed in a saucepan. There goes the salt. The mixture is brought to a boil, then reduces the fire to the smallest. Add flour to the liquid and mix thoroughly. Ideally for this use a wooden spatula.
The above quantity of products is enough fortwo crusts measuring 30 x 40 cm. A suitable baking sheet is covered with paper. It distributes the dough thin, more or less even layer. The oven is heated to 200 degrees. One cake is baked for about 10 minutes. The ready hot layer should be removed immediately from the paper. When both cakes are ready and cooled, everyone is divided into three equal parts.
A very delicate cake is obtained if the cakessandwich with custard. In the classical version of the recipe, it is prepared without the addition of flour or starch, often at the end of it, the butter is driven into it. Consider a simplified version. In it, flour is used as an additional thickener for greater guarantee of the result.
Whisk eggs in a saucepan (4 pcs.), then a glass of sugar is added to them and all are combined with a mixer or a whisk. Sugar, perhaps, will not go completely - it's not scary. In the pan add 2 tbsp. l. flour and mix, then pour in half a liter of milk and mix again. The container is placed on a minimal fire and heated with constant stirring. When the cream boils, remove it from the plate and add a sachet of vanillin to the mixture. Ready mass cool. A pan should be covered with a towel so that a crust does not form on the surface. The cooled cream is used for the cake layer.
No less delicate and delicious is a cake made fromcustard batter with sour cream. In the simplest version, the cakes are smeared with sour cream, whipped with sugar. You can complicate the task by preparing the custard, but instead of milk, use sour cream. To do this, mix egg, sugar (120 g), flour (2 tablespoons), vanillin and sour cream (300 g, fat content - 25-30%) in the saucepan. Cream on medium heat bring to a boil with continuous stirring. The mass must thicken. The sauté pan is removed from the fire and covered with a food film so that it touches the surface of the cream. In the cooled mixture add a piece of softened butter (200 g), each time whipping. The cream is ready!
A custard cake can consist of andseparate cakes. Interesting this option is that when you feed it, you do not even need to cut it. Guests can break off individual cakes, impregnated with cream.
For the dough, butter is put in a pan (150g) and poured into 375 ml of water. The mixture is brought to a boil and, as in the previous recipe, reduce the heat and pour pre-cooked flour (240 g). Using a spatula, the dough is kneaded to a smooth state. It will be ready when it moves away from the walls and gathers into a ball. The pan is removed from the heat and left to cool for 10 minutes. Then in the dough one is driven into 6 eggs. It should become smooth and homogeneous. The dough is placed in a confectionery bag and spread on a paper-covered baking tray of the same length. Use for this purpose is best a round nozzle with a diameter of 1 cm. The size of mini-eclairs depends on the plate or dish on which it is planned to collect the cake. As a rule, they are made about 20 cm in length.
Cakes are baked in a heated oven to 200 ºСuntil golden brown (about 30 min.). The finished chopsticks are cooled and then dipped in turn into a cream and spread on a dish in the form of a woodpile.
So it turns out the cake from the custard. The recipe with the photo above allows you to improvise and create new delicacies. Changing the cream and adding fruit, you can create something new and interesting. The custard cake, especially the version with cakes, is quite easy to perform, even the landlady will cope with it, just beginning to try their hand at baking. Bon Appetit!
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