Custard Cake with Sour Cream
; void(0);){kind=small}
251Fresh and moist cake from crispy marble biscuit with raspberry custard and topping of sour cream. For preparation of cake you can use custard of any flavour according to your taste.
recipe,photo-recipe,sour cream (fat 14-18%),raspberry custard powder,Pastry
Pastry
Categories
Pastry ›Ingredients
Ingredients
| all-purpose flour / plain flour | 8.75 868 | oz kcal | 250 | grams | |
| baking powder for gingerbread | 0.5 9 | oz kcal | 12 | grams | |
| chocolate | 0 ?? | kcal | 0 | ||
| cocoa powder | 1.5 46 | tbsp kcal | 1.5 | tablespoon | |
| egg white | 5 85 | pcs kcal | 5 | pieces | |
| egg yolk | 5 285 | pcs kcal | 5 | pieces | |
| powdered sugar | 4 156 | tbsp kcal | 4 | tablespoon | |
| raspberry custard powder | 2.5 65 | oz kcal | 70 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| semi skimmed milk 1,5% | 3 337 | cup kcal | 700 | milliliters | |
| sour cream (fat 14-18%) | 2.5 960 | cup kcal | 600 | milliliters | |
| sugar granulated | 7.75 885 | oz kcal | 220 | grams | |
| sugar granulated | 4 242 | tbsp kcal | 4 | tablespoon | |
| sunflower oil | 6.75 899 | tbsp kcal | 100 | milliliters | |
| vanilla sugar | 1.25 130 | oz kcal | 36 | grams | |
| water | 6.75 0 | tbsp kcal | 100 | milliliters |
Recipe
1.
raspberry custard powder 2.5 oz (70 g) • semi skimmed milk 1,5% 3 cup (700 ml) • sugar granulated 4 tbsp
Blend together raspberry custard powder with sugar in a little cold milk, bring to boil remaining milk. Blended custard powder pour over hot milk and cook custard until thicken.
2.
egg yolk 5 pcs • vanilla sugar 0.5 oz (12 g) • sugar granulated 7.75 oz (220 g) • water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml)
Beat egg yolks with caster and vanilla sugar, add water and oil.
4.
all-purpose flour / plain flour 8.75 oz (250 g) • baking powder for gingerbread 0.5 oz (12 g)
Blend carefully egg yolk mixture with flour, baking powder and whipped egg whites.
6.
Pour white part of batter into the greased and floured baking dish and then pour cocoa batter in zig-zag way.
7.
Toss cooked custard across the batter using table spoon.
8.
Bake at 320°F (160°C) for about 30 minutes. Poke the cake with stewer and check if the batter is done or not (if end of the stewer is sticky batter is not done).
9.
sour cream (fat 14-18%) 2.5 cup (600 ml) • vanilla sugar 0.75 oz (24 g) • powdered sugar 4 tbsp
Let the baked cake cool out. Meanwhile, mix sour creams with vanilla and icing sugar.
10.
Spread sour cream over the cold cake and after chilling the cake decorate the surface with fork by digging. Sprinkle with chocolate shavings.
Bon appetit!
