Custard cake

Name: Custard cake
Total time: 1 h 30 min
Yield: 10-12
Ingredients: milk - 300 ml; vanilla pods - 2 pcs.; flour - 850–900 g; fresh yeast - 15 g (or 7.5 g dry); salt - 1/2 h. l.; eggs - 5 pcs.; sugar - 200 g; butter - 200 g; vegetable oil - 50 ml; yolks - 2 pcs.

Cookinero 7 Nov 2022

20890

Cooking custard cake requires some culinary skill, patience and time, but rest assured, your efforts will not be in vain. The cupcake turns out to be quite dense, but at the same time tender and very fragrant - due to the use of natural vanilla pods. Connoisseurs say that custard cake does not get stale twice as long as usual. Well, there is no reason not to check such a bold statement! And we give a very detailed guide to action, following which you will get an amazingly tasty cake that will appeal to all households and guests.

How to cook Custard cake

Step 1

Prepare the dough for the custard. To do this, pour 200 ml of milk into the pan. Cut the vanilla pods in half lengthwise and scrape out the seeds. Add them to milk.

Step 2

Place a saucepan of milk over medium heat and bring to a boil. Transfer to the table and leave covered for 10 minutes. Strain through cheesecloth and bring back to a boil.

Step 3

Remove the pan with hot milk from the heat, add 150 g of flour from all the flour measured for the cake and mix very thoroughly. Cover with a clean towel and leave at room temperature until use.

Step 4

For the sponge cake, heat the remaining milk to 36-38°C. Add yeast, salt and 100 g flour. Stir and leave under a towel in a warm place for 20 minutes.

Step 5

Then combine the yeast dough with brewed flour and knead the dough for Easter cake. Wrap with cling film or cover with a clean towel. Leave in a warm place for 1 hour.

Step 6

Separate the whites from the yolks. Squirrels remove before use in the refrigerator. Beat the yolks white with sugar. Pour into the dough for the cake and mix. Add 150 g of flour, mix and leave to rise for 1.5 hours.

Step 7

Butter cut into cubes and melt. Let cool. Beat the whites with a mixer until strong peaks. The remaining flour and warm butter alternately, constantly stirring, add to the dough for Easter cake.

Step 8

Knead until the dough for the custard cake becomes elastic and stops sticking to your hands. Add whipped proteins and vegetable oil. Knead again.

Step 9

Heat the oven to 180°C. Divide the dough into the molds so that they are half filled. Leave in a warm place for 1 hour. Lubricate the top with yolks. Bake custard cakes for 30-45 minutes (depending on size).

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Cooking time: 1 h 30 min

Servings: 10-12

Ingredients

milk - 300 ml

vanilla pods - 2 pcs.

flour - 850–900 g

fresh yeast - 15 g (or 7.5 g dry)

salt - 1/2 h. l.

eggs - 5 pcs.

sugar - 200 g

butter - 200 g

vegetable oil - 50 ml

yolks - 2 pcs.

Where to Buy Ingredients

Custard cake - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of milk for the custard cake?

Yes, you can substitute whole milk with 2% milk or even a plant-based milk like almond or soy milk. Keep in mind that the flavor and texture might slightly differ.

How long does the custard cake last, and how should I store it?

The custard cake is best enjoyed fresh, but it will typically last for 2-3 days when stored in an airtight container at room temperature. You can also refrigerate it to extend its shelf life to about 5 days.

Is there a gluten-free alternative to the flour used in the recipe?

Yes, you can use a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or guar gum to provide structure to the cake.

What can I do to prevent the dough from sticking to my hands while kneading?

Lightly flour your hands and the work surface. If the dough is still sticky, add a small amount of flour, a tablespoon at a time, until it becomes more manageable and elastic.

Can I freeze the custard cake?

Yes, you can freeze the cooled custard cake. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

How can I tell when the custard cake is done baking?

A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. The top should also be golden brown.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar slightly, but keep in mind that sugar contributes to the cake's moisture and texture, so reducing it too much may affect the final result. Start by reducing it by 10-20%.

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