When I don't have time, I make this cake! It's so delicious that I make it 3 times a week đź•’
Ingredients
For the dough:
100 grams of water
100 grams of milk
A pinch of salt
A pinch of sugar
80 grams of butter
130 grams of flour
3 eggs
For the cream:
2 eggs
150 grams of sugar
30 grams of cornstarch
400 grams of milk
Vanilla
50 grams of butter
For the decoration:
Icing sugar
Preparation
Read the suite on the next page
see the continuation on the next pageMake the pastry: In a saucepan, combine the water, milk, a pinch of salt, a pinch of sugar, and the butter. Cook over medium heat until the butter is completely melted.
Add the flour and stir vigorously to avoid lumps. Cook over low heat for 2-3 minutes.
Transfer the mixture to a bowl and let it cool.
Add the 3 eggs, one at a time, mixing well after each addition until the mixture is smooth and pulls away from the spatula.
Spread the mixture evenly on a baking sheet, using a spatula to level it.
Bake in a preheated oven at 200°C (390°F) for 30 minutes. Let cool completely after baking.
Make the custard: In a saucepan, whisk together 2 eggs, the sugar, and the cornstarch. Add the milk and vanilla, then cook over medium heat, stirring constantly, until the custard thickens.
Remove from the heat and stir in the butter until completely absorbed.
Spread the cream over the cooled pastry, smoothing it with a spatula.
Gently roll the cake and refrigerate for 1 hour.
Dust the cake with powdered sugar before serving.
Enjoy!
Add the flour and stir vigorously to avoid lumps. Cook over low heat for 2-3 minutes.
Transfer the mixture to a bowl and let it cool.
Add the 3 eggs, one at a time, mixing well after each addition until the mixture is smooth and pulls away from the spatula.
Spread the mixture evenly on a baking sheet, using a spatula to level it.
Bake in a preheated oven at 200°C (390°F) for 30 minutes. Let cool completely after baking.
Make the custard: In a saucepan, whisk together 2 eggs, the sugar, and the cornstarch. Add the milk and vanilla, then cook over medium heat, stirring constantly, until the custard thickens.
Remove from the heat and stir in the butter until completely absorbed.
Spread the cream over the cooled pastry, smoothing it with a spatula.
Gently roll the cake and refrigerate for 1 hour.
Dust the cake with powdered sugar before serving.
Enjoy!
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