Girella cake with pastry cream: high, soft and delicious!
published on 27 September, 2022 at 14:00
The perfect cake for any occasion!
2 egg yolks;
a pinch of salt;
80 g (⅓ cup) sugar;
35 g (⅓ cup) all-purpose flour;
250 ml (1 cup) warm milk.
For the batter:
200 g (1 cup) sugar;
300 g (2 cups) of all-purpose flour;
100 ml (⅓ cup+1 tbsp) vegetable oil;
100 ml (⅓ cup+1 tbsp) milk;
70 g (¾ cup) cocoa powder;
12 g (1 packet) baking powder.
- Preheat the oven to 180°C/355°F. Grease 22 cm springform.
- Start by preparing the pastry cream. In a bowl whisk egg yolks with a pinch of salt, sugar, flour, and ½ of the milk. Pour pastry cream base into a saucepan and add leftover milk. Cook over low heat, whisking all the way through, for up to 10 minutes, or until pastry cream becomes thick.
- Pour pastry cream into a bowl and cover with plastic wrap. Leave to cool down in the fridge.
- Beat eggs with sugar until pale. Add vegetable oil and whisk.
- In a separate bowl whisk flour with cocoa powder and baking powder.
- Mix wet and dry ingredients together and pour the milk in. Whisk until smooth.
- Spread the batter on the bottom of a 22 cm baking pan, and pipe the pastry cream on top, forming a big spiral.
- Bake for 40 minutes and let cool down before serving.
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