Home layered cake Vesselina

Submitted by enr on 15 Dec 2011
# For the bases:
5 eggs
5 tbsp sunflower oil
1 and 1/2 cup sugar
1 and 1/2 cup flour
1 and 1/2 cup yogurt
1 tsp bicarbonate of soda
10 g ammonia soda
pinch of salt
# For the cream:
1 liter milk
10-12 tbsp flour
125 g butter
3 eggs
300 g sugar
100 ml water
# To decorate:
walnuts (almonds)
Home layered cake Vesselina
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Eggs, sugar, the oil and yoghurt crash to a homogeneous mixture with the aid of a mixer. They add the flour previously sifted and admixed with ammonia soda, baking soda and salt. Divide it into three equal parts, which are baked in the pan, pre-greased with sunflower oil and sprinkled with flour (tray size is 28-30 cm) until golden. For the cream: Milk is boiled and added to it 200 g of sugar, the butter and vanilla. Flour and egg yolks to break with a little water to thin boza and with constant stirring add to the boiling milk in a thin stream. Stirring is continued for about 10 minutes until the cream boil and thickens. Allow to cool and occasionally stir for not catching sheet and when completely cool, add it to the beat-hard snow with the remaining 100 g of sugar egg whites. The cake is assembled boards are coated with some of the cream and make one another. Top garnish optional.
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15 Dec 2011