You can’t ruin a cake with butter: 5 recipes with butter for any time of year

Once in a cafe I tried a choux pastry with custard. Or rather, not even a cake, but a part of a cake (they also sell it as a whole cake). And of course I decided to try to do something similar myself. As a result of searching, I found a wonderful recipe for a choux pastry cake with sour cream custard. Here we found a “reason” for baking it - my little son turned six months old. The cake turned out incredibly tender, just melting in your mouth. I liked it so much that I made it for my husband’s birthday at work.

The composition of the Custard Tenderness cake includes:

For the cakes:

• 200g water;
• 50g refined vegetable oil (odorless);
• 50g butter;
• 1 pinch of salt;
• 130g flour;
• 4 chicken eggs.

For the custard sour cream:

• 1 egg (large);
• 120 g sugar;
• 2 tbsp. heaped flour;
• a pinch of vanillin;
• 300 g sour cream 25%;
• 200 grams of butter.

For decoration:

• Chocolate drawing mass.

A comment:

1. According to these proportions, the cake is not very tall and large, so if you need to prepare a large cake, make it for two servings.
2. From this amount of dough you get two rectangular cakes 30x40cm, or 5 round cakes with a diameter of 26cm. If you have molds of other sizes, then calculate the number of cakes yourself in proportion to the total area of ​​​​all cakes, approximately 2400-2500 sq. cm. ))) The first time I made 4 cake layers, they turned out a bit thick.
3. You can use any cream you like - it doesn’t have to be sour cream.
4. You can decorate the cake according to your taste and desire. You can completely cover it with chocolate glaze, sprinkle with grated chocolate, coconut flakes, decorate with candied fruits, etc.

Choux pastry dessert Lady fingers

Making a “Lady Finger” cake is always appropriate if you intend to spend the evening having a pleasant tea party with your family or friends. It goes especially well with coffee drinks.

Ingredients:

• butter - 160 g;
• sour cream (fat content – ​​20%) – 0.4;
• boiled condensed milk - 0.5 kg;
• nuts - 150 g;
• chocolate - 50 g;
• cream - 1 teaspoon;
• flour - 250 g;
• milk - 0.3 l;
• egg - 5 pieces.

Cooking time: 55 minutes.

Calorie content: 285 kcal.

Preparation progress:

1. Boil milk with butter (150 g) in a saucepan;
2. Add 1.5 cups of flour and knead the dough as quickly as possible;
3. All lumps should be broken, and the dough should easily come away from the walls;
4. Let the resulting mass cool slightly, then beat the eggs into it one by one;
5. Using a pastry bag, you need to make several identical “fingers” on a sheet of parchment placed in a baking sheet and bake them in the oven until they are browned (while the elements are baking, you cannot open the oven, otherwise they will fall off);
6. Beat sour cream with condensed milk and completely “bathe” each “finger” in this cream;
7. Prepare the glaze by melting the chocolate with butter and cream in a water bath;
8. Fold all the “fingers” in the shape of a slide and cover them with a pattern of glaze, pouring it in a thin stream;
9. Let the cake sit in the refrigerator for a couple of hours and serve.

Method for preparing the Custard Tenderness cake:

If you are making a cake with custard sour cream, then first you need to make the base of the cream - it must cool.

Break the egg into a small saucepan, add sour cream, sugar, flour and vanillin...

... stir everything thoroughly with a whisk until smooth.

Place the cream mixture on the stove and, stirring constantly, bring to a boil over medium heat. Cook until the cream thickens (5-7 minutes). The flour should not be felt!!! If desired, if you are not afraid, the mixture can be heated over high heat, and then cooked on medium. It will just be a little faster. You just need to stir the cream very quickly so that it brews evenly and does not have time to burn to the bottom of the pan.

Cover the surface of the cream with cling film (you can take a lunch bag) and let cool to room temperature. To make this happen faster, you can place the saucepan in another larger container with cold water. While the cream is cooling, remove the butter from the refrigerator and leave it at room temperature to soften.

Now we make the dough for the cakes.

To do this, bring salted water with butter and vegetable oil to a boil in a small saucepan.

Pour out all the flour at once...

...mix quickly. You should get a homogeneous lump - as soon as it starts to move away from the walls of the saucepan, stir for a couple more minutes, remove from the stove and leave to cool.

While the dough is cooling, finish the cream.

By this time, the custard mixture should be just warm (not hot). Using a mixer, gradually beat the softened butter into it, resulting in a very fluffy, delicate, airy cream.

Finish the cream and bake the cakes.

As soon as the dough has become slightly warm (it is not necessary to cool completely), beat in and mix in the chicken eggs one at a time. At first it will seem that they are stubbornly not stirring, but are simply hanging around the dough on their own, but gradually the dough will become homogeneous, smooth and shiny.

Spread the finished dough onto baking paper in a very, very thin layer. You can spread it with a spoon, or you can spread it with your hands soaked in cold water. If you have good baking paper, then there is no need to grease it additionally; the cake will come off well. If you doubt the quality of baking paper, it is better to grease it with vegetable oil just in case.

Bake the cakes in an oven preheated to 200ºC for 10-12 minutes until cooked.

We immediately transfer the finished cakes from the mold to a wire rack, cool, after which they can be stacked.

Assembling the cake:

Each cake is coated with cream from the heart. If desired, you can not cover the top cake with cream, but pour it with homemade chocolate or sprinkle it with powdered sugar. I coated all the cakes with cream. It is advisable that the cake sit for at least a couple of hours before serving to soak.

I made a drawing chocolate mass as a decoration...

... and my niece happily drew on the cake with a culinary pencil.

This is how the cake turned out:

This is in the context:

Chocolate treat

Many housewives believe that it is simply impossible to bake a quick cake without an oven, but we will try to dispel these doubts. We offer a recipe for chocolate baking with custard in a frying pan.

This dessert can be prepared quickly because there is no need to roll out the cakes. The secret is that the batter is mixed for them.

Ingredients:

• 245 g flour;
• half a glass of sweet sand;
• teaspoon of soda;
• one large egg;
• 55 g melted butter;
• half a glass of milk and the same amount of water;
• 85 g cocoa.

Cooking method:

1. Mix all dry ingredients in a bowl. We do not add vanilla, as it is present in the custard.
2. Beat the eggs with milk and liquid butter. Combine the resulting mass with the dry ingredients, mix and pour hot water into the resulting mixture. Mix everything thoroughly again.
3. We bake thin cakes and prepare custard. Assemble the cake, decorate and cool before serving.

Enjoy your tea!!!

Since my husband needed a larger cake for work, I baked a double portion (10 cakes in total). It weighed 2.2 kg (if I remember correctly). As a decoration, I simply sprinkled it with grated chocolate.

Cake “Custard tenderness” cross-section:

PS To make the cakes the same size, I did this: I weighed an empty bowl without dough (I wrote down the result). I weighed the bowl with the finished dough, subtracted the weight of the bowl, and got the weight of the dough. Divided by 10 (the number of my cakes) - I got the weight of the dough for one cake. And after that I put a specific amount of dough into the baking dish. Although it was a chore, this way the cakes all turned out the same.

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Baking

The above quantity of products is enough for two cakes measuring 30 x 40 cm. A suitable baking tray is covered with paper. The dough is distributed over it in a thin, more or less even layer. The oven is heated to 200 degrees. One cake bakes for about 10 minutes. The finished hot layer must be removed from the paper immediately. When both cakes are ready and cooled, each is divided into three equal parts.

Ingredients

Biscuit dough for cake:

Cream for cakes:

Jelly:

Syrup for impregnation:

Protein cream for cake decoration:

Useful tips

Choux pastry for cakes cannot be called overly demanding, but it is simply necessary to observe certain conditions in the process of preparing baked goods from it:

• To make the products voluminous, you need to cook them at a higher temperature (but at the same time they get a torn surface);
• the dough should not be too thick (it will not rise) or too liquid, otherwise it will not take the required shape;
• if you beat the dough too intensively, it will settle during baking, the same will happen if you remove the baked goods from the oven too early;
• To ensure that the edges of the product do not bend, and that the groove itself is not overly soft, you need to warm up the oven properly.

All these recommendations will help you achieve the desired result and please your family and loved ones with an excellent dessert.