Description
Custard crispy dough, sweet cheese and cherry brittle cream and crunchy flaked almond - we sooo love such cakes, and though I rarely bake, high muffins are not too rich, but the custard cake fed by the unreal love of obscure origin. These cakes are not baked now, but on the occasion of the Birthday of his beloved friend. Cherry season is waning. But with frozen cherries to make. Try?
Ingredients
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Butter
100 g
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Water
200 ml
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Cream
50 ml
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Flour
150 g
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Chicken egg
3 piece
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Salt
1 pinch
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Almonds
1 handful
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Cheese
200 g
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Cream
100 ml
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Cherry
0.5 cup
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Powdered sugar
Cooking
In a saucepan pour the water and cream, put the butter, cut into pieces, add a small pinch of salt and bring the contents of the pan to a boil.
Sift the flour.
As soon as the contents of the pan began to boil, remove the pan from the heat, quickly add the flour and stir with a wooden spatula to obtain a smooth, shiny mass. Let the dough cool down.
To drive in the dough eggs one by one, each time stirring vigorously until a homogeneous mass.
Baking tray lay a baking paper and using a pastry syringe to isolate the product-type spiral with no gaps between the turns, in the middle to make a small elevation (like hats).
Sprinkle with almond petals. Bake in preheated to 200 degrees oven for 30 minutes. The oven door does not open ahead of time!!!
Taken from the baking product is to pierce with a toothpick to release the steam and allow the product to cool completely.
For the cream: whip the cream. In a blender to break the cherries seedless, puree, add the soft cheese, and beat again. Add the whipped cream, gently knead. Sewernose knife carefully cut off the top, the recess filled with a cream.
The finished product is sprinkled with powdered sugar.
A pleasant tea for You and Your family!
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