Custard cake

Custard cake

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  1. Milk 120 ml
  2. Sour cream 2 tablespoons
  3. Butter 100 g
  4. Fresh yeast 20 g
  5. 0.5 teaspoon salt
  6. Raisins 50 g
  7. 2 eggs
  8. Yolk 1 pc.
  9. Flour 350-400 g
  10. Vanillin to taste
  11. Nutmeg to taste
  • Main Ingredients Yeast Dough


We heat 40 ml of milk to 35 degrees, add 1 teaspoon of sugar, mix, add fresh yeast and leave for 20 minutes.
Pour 80 ml of milk into a saucepan, add butter, put on a fire, bring to a boil and fill in 3 tablespoons of flour, brew the dough with a spatula. Let the dough cool for 10-15 minutes.
Beat 2 eggs and one yolk with sugar in a lush mass. In the egg mixture we add choux pastry, yeast, salt, sour cream, vanillin and nutmeg if desired, mix until smooth. Sift flour twice and knead the dough. Knead the dough for 10-15 minutes.
Pour raisins with hot water for 10 minutes, dry, roll in flour and add to the dough, knead well. Lubricate the multicooker bowl with vegetable oil, send the dough into the multicooker bowl, put in the multicooker, turn on the multi-cooker mode, the temperature is 35 degrees for 40 minutes. You can put in the oven or leave at room temperature.
We distribute the dough into molds, I have 9 by 8 cm shapes, I got four Easter cakes. We let the dough come up and send the preheated oven to bake at a temperature of 170 degrees 35 minutes. Check the readiness of Easter cake with a wooden skewer. Let the keys cool, decorate with icing or icing sugar.
Cook cakes and they will bring happiness to your home !!!