Tender Custard Cake with Sour Cream Frosting
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
12
Description
Tender Custard Cake with Sour Cream Frosting
Ingredients
- Chicken Egg - 4 pieces
- Water - 4 fl oz
- Wheat Flour - 5.3 oz
- Butter - 3.2 oz
- Milk - 4 fl oz
- Salt - a pinch
Step by Step guide
Step 1
For the dough, place a pot on low heat, pour in the water, milk, and add the butter. Wait until the butter completely melts, then add a pinch of salt. The key is to wait for the butter to melt and ensure that the liquid does not boil.
Step 2
Once the butter has melted, add a pinch of salt and stir! Next, pour the flour into the pot and mix the dough quickly until it resembles a ball, but do not keep it in the pot too long! We have made a custard dough. Well, almost — the final 'chord' is mixing in the eggs!!!
Step 3
Now, let the dough cool completely; otherwise, when adding the eggs, they will simply curdle. Once the dough has cooled, incorporate the eggs one at a time. The dough is ready. Place the dough in small strips on parchment paper, previously greased with butter (make sure to grease it!!!!) and send it to the oven preheated to 356°F. Bake for about 20 minutes.
Step 4
For the frosting, whip the sour cream (700 grams, with a fat content above 20%) with a glass of sugar (150 grams).
Step 5
After our custard 'fingers' have cooled, break them into small pieces and carefully arrange them on a plate in a mound shape, or you can arrange them however you like, as your imagination allows!
Step 6
Then pour the sour cream frosting over the fingers. The cake should soak for 3–4 hours. You can sprinkle it with grated chocolate!
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