Custard swirl cake: the recipe to make this delight
published on 12 September, 2019 at 12:03
Ingredients:
Batter:
155 ml milk
1 tablespoon baking powder
3 tablespoons sugar
salt
1 egg
50 gr raisins
7 gr vanillin
240 gr flour
Batter:
155 ml milk
1 tablespoon baking powder
3 tablespoons sugar
salt
1 egg
50 gr raisins
7 gr vanillin
240 gr flour
Custard:
250 ml milk
2 tablespoons cornstarch
3 tablespoons sugar
1 egg
A few drops of lemon
250 ml milk
2 tablespoons cornstarch
3 tablespoons sugar
1 egg
A few drops of lemon
Directions:
Dough: mix milk, yeast, sugar, vanillin, salt and egg. Gradually add the flour and then add the raisins. Pour the mixture into a buttered mold.
Cream: in a saucepan pour the milk and then add starch, sugar, egg and lemon. Bring to the heat and let thicken without forming lumps. Put the cream in the pastry bag and then form circles on the cake.
Bake at 320°F (160°) for 30 minutes.
Dough: mix milk, yeast, sugar, vanillin, salt and egg. Gradually add the flour and then add the raisins. Pour the mixture into a buttered mold.
Cream: in a saucepan pour the milk and then add starch, sugar, egg and lemon. Bring to the heat and let thicken without forming lumps. Put the cream in the pastry bag and then form circles on the cake.
Bake at 320°F (160°) for 30 minutes.
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