Cake Tropikanka

This cake cakes choux dough smeared custard with fruit, top fruit drenched jelly.


1 cup water
150 gr. margarine
0.5 tsp salt
2 cups of flour
6 eggs.

1 liter of milk
1 cup sugar (I have 250 grams)
1 egg
300g butter
1 sachet of vanillin
2st.l. cognac
4 tbsp flour with slide + a bit of milk to mix (about half a cup)
Any fruit for toppings and decorations (I kiwi, bananas, peaches and oranges) and jelly for cakes (2 bags)


1. 1 cup of water to boil 150 grams of margarine and 0.5 tsp salt to boil 2 cups of flour, a little cool and beat one 6 eggs.
2. On two sheets of parchment draw a pencil-sized dishes, which are planning to file, path. It is necessary to fill the cells of 3×3 cm, one straight and the other obliquely. Number of test is designed for loop 3-3.5 mm thickness and size of the cake around 35h25 cm.
The bottom line: on a sheet of parchment draw the size of the cake, the lubricating oil. The dough is put in the pastry bag and squeeze first outline thickness test (3 mm thickness is not necessary !;), and then begin to fill the middle — making cells 3×3 cm, no more !;
3. Bake in the oven at 180 degrees. until golden brown, about 20-25 minutes.
4. At this time, doing exactly the workpiece, but the cells are made diagonally. It should be cake 4, 2 lines and 2 oblique.
5. Cream custard. Boil a liter of milk with a glass of sugar and stirring constantly to pour whipped mixture of flour, milk and eggs. Cook until zagusteet.Kak cool down, drive a mixer softened butter with vanilla and cognac.
6. Putting the cake: in a dish for feeding first spread the cake and fill the voids between the chopped fruit bars, coat with cream. Further, all in order: cake-fruit cream. The top oil cream cake without fruit, spread it thinly sliced ​​cloves of any fruit and pour jelly cakes.
7. Leave to soak overnight in the refrigerator.

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