Cake zavrnogo dough with fruit

Cake zavrnogo dough with fruit.

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

-water for dough 1 cup
-margarine 150g.
-salt 0.5 h. liter.
-2 cups flour
-eggs 6 pieces.
-milk for cream 1 cup
-1 cup sugar
-Egg 1 pc.
-butter 300 gr.
-1 sachet vanilla pieces.
-cognac 2 tbsp. l.
-flour with a slide + a bit of milk to mix (about half a cup) 4 tbsp. l.
-kiwi, bananas, peaches and oranges to taste
-Jelly Cake bags 2 pcs.

1 stack. boil water with 150 grams of margarine and 0.5 tsp salt
Boil 2 to stack. flour, a little cool and beat one 6 eggs.
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.
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 thicker do not!), Then it begins filling the middle – making cells 3×3 cm, no more!
Bake in the oven at 380F degrees. until golden brown, about 20-25 minutes.
At this time, you are doing exactly the workpiece, but the cells are made diagonally. It should be cake 4, 2 lines and 2 oblique.
Cook cream custard. Boil a liter of milk with a glass of sugar
Pour stirring constantly to creamed mixture of flour, milk and yaytsa.Varit until thickened.
How cool down, drive a mixer softened butter with vanilla and cognac.
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.
Leave to soak overnight in the refrigerator.

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