Irochka
Custard Cake
Category: Bakery
Ingredients
Wheat flour 5-6 tbsp. l.
Milk 1 tbsp.
Custard 200 g
Slaked soda 1 tsp
Cocoa 1 tbsp. l.
or a little more
Cream:
Sour cream 400 g
Sugar 1-1½ tbsp.
Cooking method

The cake can be made zebra-like, for this you need to divide the dough into 2 parts and add cocoa to 1 of them.
Beat the cream until the sugar dissolves, coat the cakes and refrigerate.
Here's another one.
Custard Briquettes Cake
2 briquettes of chocolate custard, 4 tbsp. tablespoons of flour, 1 teaspoon of baking soda, 1 liter of milk, 11/2 cups of sugar, 2 bags of vanilla sugar, 300 g of chocolate butter, 4 eggs.
Grate briquettes of cream - each in a separate bowl. Add 2 tablespoons to each grated briquette. flour, vanillin powder, 1/2 teaspoon of baking soda and mix well. Bake these two portions alternately in the same mold over low heat. Before putting the first portion of the dough in a baking dish, dilute the mixed mass with 3D glasses of milk, mix well and only then put it in a greased and floured dish. Leave the second portion dry without diluting with milk before baking.
Boil the remaining milk with 1/2 cup sugar and cool. Cut the baked cakes horizontally in half, soak each with cooled milk, then cool. Smear well-soaked cakes with cream, fold one on top of the other with a cut up. Grease the cake with cream on the top and sides, apply patterns with a fork.
Cream preparation. Grind the butter with sugar and 2 bags of vanilla sugar, gradually, one at a time, adding eggs. When the sugar is completely pounded, the cream is ready.
Merri
Irochka, sorry no photos! A soulful cake for home tea drinking.

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