Description
The recipe for this cake was posted by cook Vaselisa in 2008, and cream recipe author JessyBri also in 2008, and were painted by me in the framework of "Coloring". I want to give this recipe Oksana (Oxana_71 ) in gratitude for their support, assistance and pleasant conversation. It is unfortunate that the campaign "Coloring" ends, but all good things come to an end! Thank you again Oksana and Sarah. What can I say... very tasty cake, lovely cream with a hint of cinnamon.
Ingredients
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Water
0.66 cup
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Butter
100 g
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Flour
1 cup
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Salt
-
Chicken egg
4 piece
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Sugar
150 g
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Flour
50 g
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Milk
400 g
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Yolk egg
6 piece
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Black tea
100 g
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Cinnamon
1 piece
Cooking
To test, you must podojti water and put in butter and a pinch of salt. Bring to a boil and dissolution oil.
In boiling water add the flour and stir very quickly, the main thing - to prevent the formation of lumps.
To drive eggs one at a time, stir until a homogeneous and viscous mass, it is possible with a mixer.
Using a pastry bag to form "rings."
Bake in a preheated 180 degree oven for 20-25 minutes. Very IMPORTANT - do NOT OPEN the OVEN during baking. After the "rings" has cooled, cut them in half.
Move on to preparing the filling. Here's what you need.
Pour the milk into a saucepan, leaving 0.5 cups. Add the tea and cinnamon stick. Place over low fire until boiling and set aside aside.
Yolks well to mix with sugar.
Add the flour and pour a trickle of milk, stirring well until smooth.
From milk to remove the cinnamon stick. Pour a little hot milk into the yolks, stirring constantly. Pour the yolks into the saucepan with the remaining milk and put on very slow flame stirring continuously with a whisk, about 12-15 minutes. The cream will become like a thick cream.
Now grease our "rings" cream.
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