Layer cake with custard.



1.5 cups of sour cream
380 grams of butter
wheat flour 4 cups
eggs 4 pieces
400 grams of sugar
1 liter of milk
coconut 50 grams
dark chocolate 30 grams

Sour cream, butter (180 g), flour (4 cups) mixed. Knead the dough elastic.

Knead the dough elastic.

Divide the dough into 10-12 pieces. Every part of the roll into a ball, cover with foil and let stand for 10-15 minutes.

Each part of the roll out thinly on parchment. Put on top of the template, such as the bottom of the split mold, cut a circle. Prick the cake with a fork.

Bake at 200 m approximately 3-4 minutes, until light blush.

Ready-made cakes stacked on top of each other

– Eggs combine flour and sugar.
– Beat with a mixer until smooth.

Gradually add the warm milk, do not stop whisking whisk.

Boil the cream over medium heat stirring constantly with a whisk, or cream foothills. Cook until thick. Butter (soft) beat with a mixer, adding portions custard. Beat until until all the cream and add the mixture is smooth. The cream is very delicate in consistency, but holds its shape well

Each promazyvat cream cake, sprinkle with coconut and add to each other, lightly pressing.

The upper side surface of the cake and the cake as we coat liberally. Garnish with coconut and melted chocolate from kornetika.

Bon Appetit!

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