Cake "Vanilla mood"

[Dough:]

Cake "Vanilla mood"

Category: Confectionery

Ingredients
Dough:
Milk	200 ml
Water	250 ml
Wheat flour	300 g
Eggs	6 pcs
Egg whites	3 pcs
Sugar	20 g
Salt	2 pinches
Butter	200 g
Custard cream:
Milk	600 ml
Wheat flour	3 tbsp. l.
Butter	150 g
Egg yolks	3 pcs
Sugar	300 g
Vanillin	0.5 g
Caramel sauce:
Butter	20 g
Sugar	200 g
Milk	120 ml

Cooking method

• Dough:
• 1.1. Cooking choux pastry. To do this, pour a mixture of water, milk, butter, sugar and salt into a saucepan, put on fire and bring to a boil.
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• 1.2. Pour flour into the boiling mixture and stir vigorously.
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• Remove the dough from the heat and let it cool.
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• 1.3. Drive in eggs one at a time (3 whites and 6 eggs) and stir.
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• 1.4. Using a pastry syringe, squeeze balls 3-4 cm in diameter onto a baking sheet (covered with parchment and oiled).
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• 
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• 1.5. We bake in a preheated oven at 180 ° C for 20 minutes. With this amount of dough, I got 4 trays of balls. We cool the balls.
• Custard cream:
• 
• 2.1. Mix the yolks, sugar and flour. Pour milk into this mixture in a thin stream and mix thoroughly until smooth. We put the cream on the stove and cook on minimal heat, stirring constantly so that no lumps form.
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• 
• 2.2. Cool the cream a little and add softened butter and vanillin mixed with a small amount of sugar into it (the cream should be warm so that the butter dissolves better).
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• The cream is ready.
• Caramel sauce:
• 3.1. Put a piece of butter on a preheated frying pan and add sugar.
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• 3.2. We heat the sugar until it starts to melt.
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• 3.3. Add a little hot milk to the completely dissolved sugar and knead quickly. The sauce is ready.
• Assembling the cake:
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• 4.1. Dip the custard balls in the cream and place them on the tray starting in the middle. We leave room for the caramel balls without taking up the entire radius of the tray.
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• 4.2. When 2 rows of balls have been laid out in this way, the outer layer of caramel balls can be laid out. To do this, lightly grease the balls with sauce and spread.
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• 4.3. We continue assembling the cake, laying out either cream or caramel balls. When the cream slide is complete, decorate the top with caramel balls.
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• 

Time for preparing:

4 hours

National cuisine

french

Note

The cake tastes like melted ice cream in a waffle cup. And caramel ... I'm not indifferent to it at all! By the way, this cake can not be cut, but simply disassembled into pieces!
The recipe is taken from the site
🔗

Oh, what can I say - beauty and deliciousness! We'll have to change the recipes for the New Year! Well, how not to cook this? Thank you for the recipe! Hello to my favorite and most beautiful place on earth - the southern coast of Crimea. Yalta is my love. Until the birth of the youngest, we went there every year - Alupka-Miskhor-Yalta is my favorite route. I always came to life there. Now we have not been going anywhere for 5 years. It became very difficult. Maybe at least you say hello. I know all the places there. And the most beautiful for me is the Yalta Zoo. I'll be worn out ... The eldest son, when he first got there (10 years, somewhere, now 19) - said: Mom, it's so beautiful here that I'll pay now.

[Sash]

Bravo!)))
Very interesting and spectacular cake, worthy of the New Year
table!
Sash, your recipes immediately cause associations in me)))
I read it, and immediately thought about the Chuchelkins Ladies' fingers ...
It would be interesting to put them together on the table)))

Irina! I think it will be great for the New Year's table! Time consuming, of course ...But worth it! Yalta will certainly convey greetings from you! I myself moved to Yalta 10 years ago and no longer want to change my place of residence. This Tauride land is very close and dear to me! .. I hope that you will still have the opportunity to visit Yalta! Guests are always welcome here.

Irina! I think it will be great for the New Year's table! Time consuming, of course ... But worth it! Yalta will certainly convey greetings from you! I myself moved to Yalta 10 years ago and no longer want to change my place of residence. This Tauride land is very close and dear to me! .. I hope that you will still have the opportunity to visit Yalta! Guests are always welcome here.

Thank you, I won't stop looking at the cake. I look forward to repeating it !!!

Thanks for the compliment, Alena! Yes, it looks like Lady's fingers. I often cook my fingers (the only cake my older sister eats). And the cream is easier there - I do it with sour cream.

Thank you, I won't stop looking at the cake. I look forward to repeating it !!!

By the way, there are other recipes for caramel. You can boil honey + sugar + water, and then add butter and cream and boil more. It takes longer, but there will definitely be a smooth caramel, without lumps. But the taste of honey is felt, of course. And according to the recipe that I have indicated, I could not immediately achieve the perfect caramel. I had to train before making this cake.

I love choux pastry very much, thanks for the recipe. Question about the cream - is it liquid? I have a recipe for a similar cake, where they fill the custard balls with cream and glue it with caramel sauce with nuts.

I love choux pastry very much, thanks for the recipe. Question about the cream - is it liquid? I have a recipe for a similar cake, where they fill the custard balls with cream and glue it with caramel sauce with nuts.

Tatasha! The cream is not liquid. It's just that this time I decided to cook strictly according to the book and it turned out a little worse. I used to add butter to a slightly warm cream, it melted and the cream came out more uniform. In the photo, the cream has completely cooled down, then I added oil. The oil remained small grains. It did not affect the taste, but the consistency turned out to be more liquid

Today I made it strictly according to the recipe. Delicious. The custard came out for one more serving.

[Catherine]

Catherine, thank you for trying the recipe! Glad you liked! Happy Holidays !!!