Custard cake with strawberries
Strawberry custard cake is a special, original dessert that stands apart from all others. Chances are you've never tried anything like this before! The technology for making the cake is not too complicated, but rather intricate: custard is laid out on a shortcrust pastry cake and only then everything is baked together in the oven. But the miracles don't end there! Do you remember how the texture of choux pastry products (profiteroles, eclairs) differs from all others? That's right: they have large cavities inside! Here we fill them with delicate sour cream. As a result, such a custard cake with strawberries is born into the world - mysterious, refined and very tasty!
Ingredients
Servings 6-8- ready-made shortbread dough - 300-400 g
- eggs - 2 pcs.
- butter - 50 g
- milk - 70 ml
- drinking water - 60 ml
- flour - 80 g
- salt - on the tip of a knife
- sugar - 10 g
- yolk - 1 pc.
- sour cream (30% fat and above) - 400-500 g
- fine brown sugar - 100 g
- vanilla - 1/2 pod
- strawberries - 300 g
Cooking
Step 1
Prepare the strawberry custard base. Roll out the finished shortbread dough into a thin round layer with a diameter of about 20 cm. Transfer to a baking sheet lined with baking paper, prick several times with a fork and put in the refrigerator for 30 minutes.
Step 2
Prepare the choux pastry for the strawberry cake. Whisk the eggs in a bowl with a whisk or mixer until fluffy and smooth and leave at room temperature until use.
Step 3
Cut the butter into small cubes and place in a bowl. Pour in milk and drinking water. Place the saucepan over medium heat and heat, stirring, until the butter is melted.
Step 4
Increase the heat to high and bring the mixture to a boil. Whisking constantly, add the sifted flour, salt and sugar. The mixture should acquire a uniform consistency and easily move away from the walls of the dish.
Step 5
Remove the ladle with the custard milk-flour mass from the fire. Let cool completely and refrigerate for 15 minutes. Then take it out, put it on a minimum fire and dry the dough for the cake a little, stirring constantly (1-2 minutes).
Step 6
Remove the saucepan from the heat, while continuing to stir, add the beaten eggs to the mass. Stir the dough vigorously. It should be shiny and smooth. Transfer it to a pastry bag.
Step 7
Remove the sand base from the refrigerator, grease with yolk and deposit the custard dough on it from the pastry bag in the form of a spiral. Bake for 20-25 minutes at 200°C.
Step 8
For the strawberry custard cream, beat sour cream and sugar until smooth. Cut the vanilla pod in half and scrape out the seeds. Add them to the cream and stir. Transfer the cream to a pastry bag.
Step 9
Remove the custard cake base from the oven and let cool completely on a wire rack. Then pierce the choux pastry in several places and fill the free cavities with cream from a pastry bag with a narrow nozzle.
Step 10
Squeeze the remaining cream on top of the cake and smooth the surface. Wash the strawberries, dry them and cut each into slices. Decorate the custard cake and refrigerate for 30 minutes.