Creamy temptation

Submitted by enr on 06 Aug 2010
7 eggs
1 and 1/2 cup sugar
1 and 1/2 cup flour
5 tbsp water
1/2 cup sunflower oil
1 tsp baking powder
# For the cream:
500 ml milk
3 tbsp flour
50 g starch
20 g gelatin
400 g pastry cream
2 vanilla
5 tbsp sugar
# For decoration:
1 tea cup . Raspberry jam
apple cocktail cherries
Creamy temptation
Photo added on
Photo author
Base: Beat eggs with sugar until blanching, add sequentially water, the oil, flour, vanilla and baking powder, stirring continuously. Bake at low oven for 30 minutes. Cut to three the base. Cream, sugar and milk boil them add flour mixed into a little water. Boil for about 5 minutes and then add starch, broken in a little water, gelatin and vanilla. Remove from heat and leave to cool. Almost cold mixed with shattered cream. After the first base layer put jam, then cream and then second base. Second base is brushed with cream, put the top third base and all cake smeared with remaining cream. Decorate with the proposed optional fruit or other of your choice. Optional the bases can be syrup with sugar syrup.
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06 Aug 2010


gelatin Does not cross when putting it in boiling milk? What is sugar dough?

stirring continuously no problem. Sugar dough can try to 1chasha sifted powdered sugar, a little boiling water about 5 tablespoons and 1 vanilla. Alternatively, steam marzipan Varna.

picture of that cake you? And what is broken cream-whipped liquid? Suha- broken? Sour-whipped?

Sugar dough, ie fondant, it is not referred to in the comment products. I use almost every other day, and believe me, so simple and easy is not. The first crust only jam you put? A cream is between second and third base, right? The photo I like very much, and the recipe looks delicious, but the explanation is quite scarce.

Sorry girls uncertainties hope to fix the situation. The photo is just to this cake. Liquid cream is sweet cream which is added to the whipped cream. After the first cake layer put jam and then cream then the second crust. Fund'm not spec but with powdered sugar for topping it I might not be exactly measured water for which I apologize if someone confused. Most goodness option parenia marzipan. If you have a good suggestion'm ready to try.

Fifth, if for topping, ie icing sugar, must have good proportions, I rarely use glazes, so do not want to give an opinion. But fondant is another thing. Sure can enjoy genuine marzipan, I think that this cream will appeal well with almonds. Maybe fondant, of course, he is best colors and neutral taste, ie only sugar.