Description
The recipe for this in a magazine I found called "Traditional English tea cake." In this cake everything is very tender - crumbly pastry and a cream pudding. Why I wanted to call it that - will tell at the end of the recipe!
Ingredients
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Butter
150 g
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Sugar
150 g
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Chicken egg
1 piece
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Flour
175 g
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Leavening agent
1 tsp
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Jam
200 g
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Yolk egg
2 piece
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Pudding vanilla
30 g
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Milk
350 ml
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Coconut shavings
4 Tbsp
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Salt
-
Vegetable oil
Cooking
The products that we need
RUB the butter with 100 gr. sugar until smooth.
Beat the egg, add the flour, sifted with baking powder, a pinch of salt. Knead the dough.
The form to lay baking paper, leaving the edges sticking out, that would be easier to remove the delicate cake. Grease the paper with oil. Spread the dough to form the sides.
To spread jam or marmalade on the dough, put into the refrigerator for an hour.
Coconut warm up in a frying pan with no fat for 3-4 minutes.
Whip the egg yolks with the remaining sugar until white.
The pudding mix to dissolve in 50ml of milk. The rest of the milk to heat up and combine with the dissolved pudding. Pour the hot mixture into the yolks with the sugar in a thin stream with constant stirring.
Put the mixture on small fire and cook, stirring constantly, until the cream thickens. Preheat the oven to 200 degrees.
To spread cream on jam
Sprinkle pie with chips and bake in preheated oven 40-45 minutes until tender. Cut the cake is fully cooled!
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