Custard cake

Description

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.

Cooking

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).