Custard cake

An airy cake with the most delicate cream will delight you! I found a recipe for a great dessert on a website dedicated to French cuisine. This custard cake is suitable both for tea and for decorating a festive table.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour

200

Eggs

Margarine (creamy)

150

Water

250

Salt

to taste

For cream:

Cottage cheese curds (vanilla)

400

Cream (35%)

400

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 44 % 19 g

Carbohydrates 42 % 18 g

297 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 40 min

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First we prepare the custard dough. To do this, take a saucepan with a thick bottom, pour water into it, salt and add margarine. Bring the liquid to a boil and gradually pour in the flour. The dough should thicken and become elastic. Remove the pan from the stove and let the dough cool slightly. After we drive one egg into it, beating it with a whisk or mixer. Preheat the oven to two hundred degrees. We take a baking sheet, line it with parchment paper and spread the custard dough with a tablespoon so that future cakes do not stick together. We send the baking sheet to the oven. This dough is baked very quickly, so you need to monitor it without leaving the stove far away (15 minutes). Now we prepare the cream: whisk the cold cream with powdered sugar until it is fluffy. After gradually introducing them into the curd mass, gently mixing. We take the cakes out of the oven, cut them along the base and put our cream in the resulting hole. That's it, our sweet food is ready.