This is an incredibly tender creamy cake that is flavorful and melts in your mouth. You can say it is baked milk or milk pudding. Magic custard cake - the British call this dessert, and there really is something magical in it.
It is necessary
- - milk - 400 ml;
- - flour - 6 tablespoons;
- - water - 6 tablespoons;
- - vegetable oil - 4, 5 tablespoons;
- - baking powder - 3 tsp;
- - sugar - 30 g;
- - vanilla, neroli oil, cardamom - to taste.
Instructions
Step 1
To replace a chicken egg, a mixture of flour, water, vegetable oil and baking powder is used at the rate of 1 egg is equal to 3 tablespoons of wheat flour, 3 tablespoons of water at room temperature, 1, 5 tablespoons of vegetable oil and 1 tsp. baking powder. In the classic recipe for custard cake, 3 chicken eggs are used, therefore, the number of the listed products is multiplied by three. To prepare a mixture equivalent to chicken eggs, mix the flour with baking powder, and then add the oil and water. You will get a loose, airy dough.
Step 2
Gradually pour cold milk into the mixture, stirring with a whisk, so that the resulting dough is homogeneous. Now add sugar and flavorings. It can be neroli oil, with which you need to be incredibly careful, this amount of food will only need half a drop of oil. The same is true for rose oil if you choose to use it. You can put vanillin or ground cardamom.
Step 3
Now pour the dough into a small mold and place in the oven for 1 hour.
Cook the custard cake at 160 degrees Celsius until golden brown.
Step 4
A hot cake is gelatinous and you should not try to remove it from the mold until the cake has cooled completely. Cool the pie at room temperature and then refrigerate for an hour or two.
Then you can remove the eggless custard from the mold and cut into portions.
