Brewed cakes belong to the classics of desserts, which are loved both by sweet tooths, and not by special admirers of sweets. Moreover, the dough for these products does not contain sugar, and they can be filled with a filling with a minimum content. For example, such a filler can be a curd or protein cream that is only slightly sweetened with sugar.
Today we will tell you how to make a cake at home in a classic performance, and you can adjust the recipe to your liking. Only the preparation of the custard is unchanged. It is very important to follow all the recommendations to get the perfect result.
Recipe for brewed cakes at home
Ingredients:
For the test:
- wheat flour - 165 g;
- fresh chicken eggs - 4 pcs .;
- milk - 125 ml;
- purified water - 125 ml;
- butter - 100 g;
- salt - pinch.
For cream:
- evaporated milk - 380 g;
- butter - 175 g;
- Vanilla or vanilla sugar - to taste;
- black chocolate for top decoration;
- vegetable refined oil for spreading a baking tray.
Preparation
The first step is to prepare a dough for baked cakes. To do this, in any pan or stewpot of the appropriate size, pour in cleaned water and milk, lay butter, throw a pinch of salt and determine the fire. Warm the mass to a boil, stirring in a circular motion, so that the contents of the dishes are not standing still, but as if spinning. As soon as the mass boils, pour pre-sifted wheat flour and mix intensively. We withstand on fire, continuing to stir with a wooden spatula, while the mass will go well from the walls of the dishes and become thick enough. This will take about one minute.
We extract the flour brewed pot from the pan into a bowl and let it cool down for ten minutes.
Then we drive in turn eggs, and each time thoroughly we mix the dough to homogeneity.
On readiness we fill the confectionery bag received with the mass and squeeze out with it a small amount of dough for the pre-oiled baking sheet, forming the elongated base of the brewed cakes.
Determine the pan in a preheated to 195 degrees oven for twenty minutes. At the end of the baking process, without opening the oven, let the cakes stay in it for another ten minutes and dry a little.
In the meantime, we prepare a cream for custard pastries. We combine in a bowl the butter, softened at room temperature and condensed milk, and also add vanilla or vanilla sugar. Stir initially with a spoon, and then break the mixture with a mixer or submerged blender to puffiness and airiness.
Fill the cooled base of cakes with cooked cream, using a confectionery syringe, and grease the top of the products melted previously in a water bath with black chocolate.
If desired, the custard cakes can be filled with any other cream. The main thing is that it was not unnecessary
Alternatively, you can cover the top of the dessert with sugar glaze or replace the black chocolate with white or dairy. Each time the result will be a new taste, appearance and new impressions of tasting dessert.
If you do not have a culinary bag or a confectionery syringe, do not despair, you can cook cakes without them. The dough can be spread on a baking sheet with an ordinary table spoon, and the prepared cooled base is cut on one side and filled with cream using a teaspoon.