Desserts are an integral part of a festive or dinner party, family dinner. The hostesses often serve a variety of cakes, either bought from a bakery or baked in their own kitchen. Original cakes with pudding and fruit, which any culinary specialist can make, will diversify the sweet menu and surprise sophisticated guests.
It is necessary
-
- For biscuit:
- 2 tablespoons butter, melted
- 4 eggs;
- 180 g granulated sugar;
- 1 bag of vanilla sugar;
- 150 g flour;
- 100 g starch;
- 3 teaspoons baking powder;
- a pinch of salt.
- For the pudding:
- 1/2 cup sugar
- 2 glasses of milk;
- 3 tablespoons flour.
- bright fruit
- cut into pieces or wedges.
Instructions
Step 1
Start by making a biscuit for the base. Separate the whites from the yolks. Mash the yolks and half the sugar to white, add vanilla sugar to the mixture. Whisk the cooled egg whites separately with a pinch of salt. Add the remaining sugar to the whites and beat until thickened. Gently combine the yolks with the whipped whites.
Step 2
Add starch and baking powder to the flour. Sift everything together into the egg mixture, stir gently with a spatula. As a result, you should have a dough that resembles thick sour cream in consistency.
Step 3
Brush with butter and lightly flour on muffin cups. Fill them 1/3 full with dough. Place the biscuits in the oven and bake until tender at 180oC. Allow the pudding and fruit cake base to cool to room temperature, then cut off the tops and place the biscuits back into the tins.
Step 4
Make a pudding for the cake filling. To do this, in a saucepan, mix flour and sugar, pour in milk. Put the mixture on low heat. Bring the mixture to a boil, stirring constantly with a whisk. Boil a little to thicken the pudding.
Step 5
Remove the saucepan from the stove, add the melted butter and mix thoroughly. Boil the pudding again, if necessary, to achieve the desired thickness. Cool the pudding to room temperature, stirring occasionally.
Step 6
There is very little left to finally make the fruit and pudding cakes. Spoon the pudding over the biscuit base and garnish with brightly colored fruit on top. Refrigerate the cakes for a couple of hours. Before serving dessert on the table, remove the prepared cakes with pudding and fruit from the molds, sprinkle with powdered sugar.
