Description
A fabulous blend of custard and pastry, fragrant jam, cream and raspberries will not be able to leave a sweet tooth indifferent.
Ingredients
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Butter
140 g
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Water
125 ml
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Flour
255 g
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Potato starch
15 g
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Chicken egg
4 piece
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Leavening agent
1 tsp
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Sugar
50 g
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Vanilla
0.25 tsp
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Cream
0.5 l
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Powdered sugar
50 g
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Jam
200 g
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Raspberry
500 g
Cooking
Bring to a boil 125 ml water and 25 g butter.
Mix 75 g of flour with 15 g. of starch.
Pour flour mixture into boiling liquid and knead the dough until then, until it is one lump behind the bottom of the pan. Put the dough in the bowl.
And one by one add the eggs. In the end add 1 teaspoon of baking powder and mix well.
One third of the dough spread on the bottom of the form 26 cm in diameter, covered with oiled baking paper.
Bake in a preheated 200 degree oven for 12 minutes. Put the cake from the mold and allow to cool. Thus to bake three Korzh.
To combine 100 g of butter,50 g sugar, a pinch of vanilla,1 egg,180 grams of flour
And knead the dough.
Put the dough in shape with a diameter of 26 cm and roll out with a roller or spread with your hands across the surface of the bottom.
Bake in a preheated 200 degree oven for 15 minutes.
Cake from shortcake dough spread with jam. I used raspberry company "Mahe".
This has to happen. Jam is distributed perfectly evenly.
Put the cake from choux pastry.
Cream to whip at high speeds until, when they begin to be traces from the whisk.
Add 50 g of powdered sugar and a pinch of vanilla, increase the speed of the mixer and whip the cream until stable peaks.
On the cake of choux pastry put half of the raspberries.
And half of the whipped cream.
Cover with the second cake from choux dough, which is to put the remaining berries and cream. The third layer of the cake to crumble up and sprinkle them over the cake.
Cake before serving and cutting need to stand in the refrigerator at least 3 hours.
All. The cake is ready. Help yourself, please! Bon appétit!
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