Brioche layered cake with two cream

Submitted by enr on 14 Nov 2010
400 g dry kozunak
soft butter for greasing the form
# For the first cream:
400 ml milk
3 eggs
1 cup sugar
essence of kozunaks or another of your choice
1 tsp cinnamon
pinch nutmeg
# For the second cream:
500 ml milk
3 tbsp sugar
30 g starch cocoa (or vanilla)
cocoa for sprinkling the finished cake
Brioche layered cake with two cream
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Greased mold with butter, plastered walls with brioche slices. Prepare first by putting cream milk to a boil with the sugar, essence, cinnamon and nutmeg. Remove from the heat and cool until room temperature, break up the yolks and whites separately. Then add them to the milk, mix them well and pour it on the kozunak. Bake until lightly darkening water bath preheated to 160 C with a blowing oven, in the lower half. During this time, prepare the second cream as directed on the package (sweetened milk boil, then add dissolved in a little milk and mix starch). Carefully poured on the semi-finished cake. If no protruding edges of the kozunak, cut them and put them into the cream mixture. Go back to finish cooking in a water bath until ready. Cake cooling the water bath. Then put it in the refrigerator until it cools down and only then turn it on a plate. Sprinkle with cocoa. Store in a cool, sandwiching not to catch crust. Consumed cold.
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14 Nov 2010