Ingredients
400-500 g puff pastry
1 liter milk
6 yolks
200 g sugar
1 stick cinnamon
rind of 1 lemon rind
3 tbsp caster sugar
3 tbsp cornmeal (powder)
Photo added on
Photo author
Galya68
Method
The bases are rolled outline with a knife (not cut) rectangular pieces and roast in a preheated oven at 180 C for 30 minutes. Milk 1 cup is removed, in which is dissolved the cornmeal. Beat egg yolks with sugar until blanching them and add milk to flour dissolved in it. The remaining quantity of milk is put to boil with cinnamon and lemon rind. As a boil reduce over low heat and add the mixture to the eggs stirring constantly, until thickened cream. The baked bases are cut by the outline (so as to obtain rectangular portions) and then each slice is cut into two horizontal. The resulting pieces are glued together with the cooled down cream (cinnamon and lemon rind are removed) on three floors, between first and second place cream, but on the third (last) is dusted powdered sugar. The cake can be eaten immediately, but if left to stand until the next day, it becomes even more delicious.
Containers:
Difficulty
Average
Tested
1 user
Source
culinariaycia
Comments
I expect the rally to upload photos. Cake has great taste. Recommend in January
Bravo goes to Favorites!
Galle, just now I saw the recipe! But honestly, my appearance was different veeery although become incredibly delicious! Later will get pictures.
This Pastry and me I liked and although not yet had done some reading I've done a little more for preparation. I understand the idea is not the dough was rising and remain more flat and crunchy. Lest you plunk dough in baking you can roll out slightly before you put it in the oven (to not thick), put it on a sheet of paper and table top also cover it with a sheet of cooking paper over the dough can even (covered with paper) to put another baking pan and if you have to turn it during baking to bake evenly.
It! I felt that something will be ... and the first 3 layers pressed them in order, although naturally shattered, but the latter left him bloated. My sheets had become cooks about 30 cm high! :-) Thank you, Navy! Next time I'll know!
To not plunk dough when baking is enough to also prepare in advance and can be punctured with a fork in several places. I have not happened to me as rise. It is usually 5-6 cm.
Well, so learn one:-) Thank you for your advice, you will surely make it again.