Composition / ingredients
Cooking method
1. To prepare the cakes, sift the flour through a sieve. Freeze the butter in the freezer and grate on a coarse grater, sprinkling with flour. Rub the flour with grated butter into a crumb.
2. Separately, in a glass, mix ice water, egg, a pinch of salt and vinegar.
3. Pour it all into the dough and mix it quickly so that the dough forms into a ball. It is not necessary to knead for a long time so that the oil does not start to melt.
Divide the finished dough into 8 parts and put it in the refrigerator for 30 minutes.
4. Then roll out each piece very thinly, prick it with a fork over the entire surface and cut out a flat cake with a diameter of 22 cm. After baking , it will be 20 cm.
5. So bake all the cakes in the oven, preheated to 190 degrees until golden brown. For each cake, about 10 minutes. Do not remove the trimmings, but bake together with the cakes. They are useful for sprinkling the surface of the finished cake.
6. To make the cream, mix the yolks, sugar and flour in a saucepan. Add the milk and mix well so that there are no lumps.
7. Put the pan on a water bath and heat, stirring constantly, until well thickened. It is not necessary to boil the cream.
8. Then add ice cream and butter to the hot cream. Mix well so that they melt and interfere with the cream. Boil the cream for another 2-3 minutes.
9. It is not necessary to cool the cream. Immediately proceed with the assembly.
Layer all the cakes with cream and assemble the cake.
It is convenient to assemble the cake in a form covered with foil so that the cream does not leak out. When the cake stands, the cream will be absorbed very well into it and the shape can be removed.
10. Put the assembled cake in the refrigerator overnight for impregnation.
11. Chop the remaining baked scraps into crumbs. Sprinkle the finished cake on the sides and top with this crumb.
Have a nice tea party!
The finished cake can be sprinkled with chopped nuts, grated or melted chocolate.
The cake with this cream turns out to be very soaked and very tender.
Cook with pleasure!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ice cream sundae - 227 kcal/100g
- Cream ice cream - 165 kcal/100g
- Ice cream "popsicle" cream - 183 kcal/100g
- Vanilla ice cream - 160 kcal/100g
- Vanilla - chocolate ice cream - 140 kcal/100g
- Fruit ice cream - 168 kcal/100g
- Milk ice cream - 126 kcal/100g
- Souffle ice cream - 116 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
