Cake "Royal Dessert"

Category: Confectionery

Ingredients
Butter (butter margarine)	150 g
Egg (C1)	3 pcs
Sugar	180-200 g (3/4 st)
Flour / s	225 g (1.5 tbsp)
Dispenser (or extinguished soda)	1 tsp with a slide (or 1/2 tsp baking soda)
vanillin	taste
salt optional	pinch
Cream (custard)
Milk	0,5 l
Sugar	180-200 g (3/4 st)
Flour	40-45 g (2 tbsp. L with a slide)
Yolk (optional)	2 pcs
vanillin	taste

Cooking method

A very delicate cake made from soft and fluffy butter biscuit cakes with layers of custard.
The composition and cooking technology of the cake dough is very similar to the Madeleine cookie-cake recipe with a vanilla-creamy taste, and a light custard applied on a hot base only completes the magic - it envelops, softens and fluffs the cakes, turning them into a delicate dessert.
Preparation:
Slightly melt butter (margarine) - it's more convenient for me in the microwave. Beat eggs with sugar and a pinch of vanillin until fluffy cream (with a mixer - 2 minutes), pour into flour with baking powder and salt, add melted butter and quickly mix into a homogeneous dough (like thick sour cream), refrigerate for 2 hours.
While the dough is in the cold, there is time to prepare the custard so that it has time to cool before the cakes are baked.
Bring the milk with sugar to a boil (leaving half a glass of cold milk for flour talker). Combine the remaining milk with the yolks (I do not add), dilute the flour in it and add to the boiling milk while stirring. Bring to a boil, reduce heat and let the mixture puff over low heat for 3 minutes, stirring with a spatula or a whisk, so that there are no lumps and the cream does not burn. Remove the cream from heat, allow to cool slightly (10 minutes), add vanillin and a piece - 30-50 g of plums. oils. Stir the butter into the hot cream and beat with a whisk or mixer until smooth. Place the contact film on top and put the cream to cool.
The dough that has stood in the refrigerator must be divided into 3 parts, plus an additional small piece for sprinkling. Bake alternately in a pan (d = 24 cm), oiled and dusted with flour, evenly spreading the dough on the bottom of the pan with wet or oily hands, pressing lightly with your fingertips. Bake in a hot (200 degrees) oven until lightly browned (7 - 10 minutes).
Hot cakes immediately! smear with cream, collecting the cake as it bakes. The cream should be put on the cakes without regret.
Spread a small piece of dough for sprinkling over the shape as thin as possible so that it crumbles better when it cools. Sprinkle the finished cake with crumbs and leave for an hour on the table. Then put it in the refrigerator. It is better to make the cake the day before to let it brew. The longer the cake is infused, the softer and more tender its structure.

The dish is designed for

Three-layer cake d = 24 cm

Cooking program:

Oven

Note

Homemade cake from my childhood! Despite the love for the rest of the cakes, this recipe was written down in my culinary notebook first. Subsequently, the notebook was updated, but the honorable first place was assigned to this cake. Small changes did take place: I no longer add yolks to the cream, I use butter instead of margarine in the dough and replaced the soda with baking powder. In parentheses, I wrote the number of ingredients in spoons and glasses, as in the original recipe.
Recently, I realized that the recipe for the dough clearly traces the composition and technology of preparation of the legendary madelens - which I had not even heard of during my childhood ...