Baking with custard always succeeds wonderfully well: tender, fragrant, airy. The godmother shared the recipe for this cake with me, she is an experienced pastry chef.
It is necessary
- For the test:
- - flour - 300 g,
- - sugar - 250 g,
- - egg - 5 pcs.,
- - sour cream - 2 tbsp. l.,
- - baking powder -2 tsp.
- For the cream:
- - milk -500 ml,
- - sugar - 200 g,
- - yolk - 4 pcs.,
- - flour - 50 g,
- - vanillin -1h. l.,
- - butter - 50 g.
- For decoration:
- - whipped cream - 200 g,
- - raspberries -250 g,
- - strawberries - 250 g.
Instructions
Step 1
Beat eggs with sugar, add sour cream, mix thoroughly. Sift the flour, combine with baking powder and add to the eggs. We spread the dough in a greased form, level and bake in an oven preheated to 180 ° C for 20-25 minutes. Cool the finished biscuit and cut into 3 cakes.
Step 2
For the cream, bring the milk to a boil. Grind the yolks with sugar and vanilla, add flour. Pour in hot milk, stir and put on low heat. Cook the mass with continuous stirring until thickened.
Step 3
Put whipped softened butter in the finished cream (this is optional, but it turns out softer). You can use any berries to taste. Cut the strawberries into thin slices, chop the raspberries a little. We saturate each cake with cream, lay out the berries. Decorate the top of the cake with whipped cream, strawberries and raspberries.
