Custard pastry cake: how to make it tall and super greedy!
published on 14 September, 2023 at 14:02
INGREDIENTS
220g (1 3/4 cups) of flour
70g (3/4 cup) of powdered sugar
16g (3/4 tbsp) of baking powder
140g (1/2 cup) of butter
3 egg yolks
3 egg whites
120g (1/2 cup) + 60g (1/4 cup) of sugar
350g (1 1/2 cups) of sour cream
220g (3/4 cup) of yogurt
40g (1/4 cup) of cornstarch
1 tsp of vanilla sugar
Lemon zest
Powdered sugar
METHOD
1. In a bowl sift the flour, powdered sugar, and baking powder and mix. Add the butter, and egg yolks and mix. When the dough starts to form knead it with hands to obtain smooth dough. Preserve 1/4 of the dough and transfer to the fridge for 1 hour.
2. Transfer the shortcrust pastry dough to the cake mold (20cm - mold size) and press it with your hands to cover the bottom part raising the edge with the fingers.
3. In a bowl add the egg whites and sugar and mix with the electric mixer until stiff.
4. In another bowl add the sour cream, sugar, yogurt, corn starch, vanilla sugar, and whisk. Add the whipped egg whites gradually and incorporate with a spatula to combine. Finally, add the lemon zest and mix.
5. Pour the mixture into the cake mold with shortcrust and level it up with a spatula. Transfer to the oven and bake at 180°C/360°F for 35 minutes.
6. Serve the cake on a serving plate and decorate it with powdered sugar. Cut on slices and serve.
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🇬🇧If you buy from UK: https://cooki.st/vol2book
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220g (1 3/4 cups) of flour
70g (3/4 cup) of powdered sugar
16g (3/4 tbsp) of baking powder
140g (1/2 cup) of butter
3 egg yolks
3 egg whites
120g (1/2 cup) + 60g (1/4 cup) of sugar
350g (1 1/2 cups) of sour cream
220g (3/4 cup) of yogurt
40g (1/4 cup) of cornstarch
1 tsp of vanilla sugar
Lemon zest
Powdered sugar
METHOD
1. In a bowl sift the flour, powdered sugar, and baking powder and mix. Add the butter, and egg yolks and mix. When the dough starts to form knead it with hands to obtain smooth dough. Preserve 1/4 of the dough and transfer to the fridge for 1 hour.
2. Transfer the shortcrust pastry dough to the cake mold (20cm - mold size) and press it with your hands to cover the bottom part raising the edge with the fingers.
3. In a bowl add the egg whites and sugar and mix with the electric mixer until stiff.
4. In another bowl add the sour cream, sugar, yogurt, corn starch, vanilla sugar, and whisk. Add the whipped egg whites gradually and incorporate with a spatula to combine. Finally, add the lemon zest and mix.
5. Pour the mixture into the cake mold with shortcrust and level it up with a spatula. Transfer to the oven and bake at 180°C/360°F for 35 minutes.
6. Serve the cake on a serving plate and decorate it with powdered sugar. Cut on slices and serve.
--------------------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
🇺🇸If you buy from US: https://cooki.st/volume2wowbook
🇬🇧If you buy from UK: https://cooki.st/vol2book
🇪🇺If you buy from other EU countries: https://cooki.st/cookistwownewbook
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