This is an incredibly delicate creamy cake, fragrant and melting in your mouth. You could say it's baked milk or milk pudding. Magic custard cake - the English call this dessert, and it really has something magical in it.
Pick your recipe
You will need
- - milk - 400 ml;
- - flour - 6 tbsp;
- - water - 6 tbsp;
- - vegetable oil - 4.5 tbsp.;
- - baking powder - 3 tsp;
- - sugar - 30 g;
- - vanilla, neroli oil, cardamom - to taste.
Instruction manual
1
To replace a chicken egg, a mixture of flour, water, vegetable oil and a baking powder is used at the rate of 1 egg equal to 3 tablespoons of wheat flour, 3 tablespoons of room temperature water, 1.5 tablespoons of vegetable oil and 1 tsp. baking powder dough. In the classic custard cake recipe, 3 chicken eggs are used, therefore, the number of listed products is multiplied by three. To prepare a mixture equivalent to chicken eggs, mix the flour with baking powder, and then add oil and water. Get a loose airy dough.
2
Cold milk is gradually added to the mixture, stirring with a whisk, so that the resulting dough is homogeneous. Now add sugar and flavorings. It can be neroli oil, with which you need to be incredibly accurate, for this amount of products you need only half a drop of oil. The same is true for rose oil if you want to use it. You can put vanillin or ground cardamom.
3
Now pour the dough into a small mold and place in the oven for 1 hour.
Cooked custard should be at a temperature of 160 degrees Celsius until a golden crust is formed.
4
The hot cupcake is gelatinous and you should not try to remove it from the mold until the cupcake is completely cooled. Cool the cake at room temperature and then refrigerate for an hour or two.
Then you can remove the custard cake without eggs from the mold and cut into portioned pieces.