Description
This is my first cake with custard! It turned out sooooo tasty and tender! The husband was delighted!
Ingredients
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Chicken egg
5 piece
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Sugar
15 Tbsp
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Water
10 Tbsp
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Flour
20 Tbsp
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Potato starch
3 Tbsp
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Leavening agent
2 tsp
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Vanilla sugar
1 pack
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Milk
600 ml
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Butter
200 g
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Powdered sugar
200 g
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Pineapple
1 can
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Coconut shavings
0.5 pack
Cooking
I want to note that the number of ingredients on the form in diameter 28 cm whip the egg Yolks with sugar gradually into the egg mixture add water.
Add starch and flour.
Separately beat the whites until stable peaks
And add to the bulk. Gently knead.
In a greased and covered with parchment baking form, pour the dough, bake in the oven for 30 - 40 minutes at 180 degrees. The finished cake to get out of shape and allow to cool completely.
To prepare the cream, 400 ml milk, bring to boil, and the rest cold milk mixed with starch and flour, stir until smooth. The resulting mass to enter into the boiling milk and cook on slow fire with constant stirring until thick, 1-2 minutes. The cream should be thick and similar to a smooth puree.
The finished cream remove from heat and beat with a mixer, cover with cling film so it fits tight to the cream, without air gap, in order to avoid the formation of crust. The cream needs to cool to room temperature.
The pineapple dry with a towel.
Butter room temperature vzbit with sugar powder. The cooled custard, mix with the beaten butter-sugar mass. It is important that the two parts of the cream while mixing was the same temperature.
The cooled cake cut into 3 layers, saturate with pineapple juice.
We begin to shape our pineapple cake. To do this, lay the first pie crust and cover it with a layer of cream, the cream put the pineapple slices and gently fluff the top of the pineapple cream. Cover with the second biscuit crust to make it also with cream and pineapple. Terminate all third biscuit layers which cover the cake.
Coat the whole cake with remaining cream. Decorate according to Your desire. Leave to soak for 5 hours.
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