Light custard cake is perfect for a festive feast and an ordinary family tea party. The combination of whipped cream and lingonberries gives the cream a pleasant sourness. Other berries can also be used for dessert: strawberries, raspberries, blueberries and more.
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You will need
- To make the dough:
- - flour - 190 g;
- - water - 250 ml;
- - butter - 60 g;
- - eggs - 5 pcs.;
- - salt - 1/4 tsp
- To make a cream:
- lingonberry - a glass;
- cream - 450 ml;
- gelatin - 12 g;
- sugar - 150 g.
Instruction manual
1
Combine water, oil and salt, heat until boiling, then pour flour. Stirring, keep on fire for about 5 minutes until homogeneous. Cool the resulting dough slightly, then add the eggs.
2
Using a pastry bag, place in the form of a circle of roses, forming a wreath. Then send the form to the oven, cook for about half an hour.
3
When baking, it is recommended not to open the oven before 2/3 of the cooking time (15-20 minutes) has elapsed. Otherwise, unfinished products tend to quickly lose their shape and fall off.
4
Next, you need to prepare the cream. To do this, cream intensively whipped with sugar. Gelatin must be diluted in warm water, then injected into a cream. Mix the composition.
5
Put a small portion of the cream (about a third) in a pastry bag, combine the remaining with the lingonberries and stir.
6
Cut the prepared browned and already solid cakes lengthwise, remove the top and put cream and lingonberry cream in the flowers. Close each cake back with the top.
7
Next, a wreath of custard roses is required to decorate with a delayed portion of whipped cream. Lingonberry berries can be placed on top.