Prom's cake

A combination of sweet caramel with salty crackers, subdued whipped cream and custard cream. And all this placed on a delicate sponge.



Sponge cake:
6 eggs
1 cup of flour
1 cup of sugar
1 tsp baking powder
1 tsp vanilla aroma
  1. Separate the whites from the yolks and place them in the mixer bowl.
  2. Beat the whites until stiff.
  3. At the end add sugar, spoon by spoon, keep whipping.
  4. Continue whipping, add yolks one by one. Finally, pour a teaspoon of vanilla aroma.
  5. Sift flour with baking powder to the egg mass. Mix gently with a wooden spatula.
  6. Line a 22x32cm baking tin with paper.
  7. Gently transfer the dough from the bowl to the baking pan and level it.
  8. Bake at 160-170ºC for about 30-40 minutes (check if a wooden skewer comes out clean).
  9. Take out and cool in the baking tin.

Flan:
250ml milk
2 yolks
100g sugar
1 tsp vanilla aroma or grains from 1 vanilla pod
1 large spoon of potato starch or cornflour
250g butter at room temperature

  1. Boil half a cup of milk with sugar.
  2. Mix the remaining milk with the yolks, potato starch and vanilla aroma or the grains hollowed out of vanilla pods.
  3. Add the mixture to the boiling milk and mix quickly so that there are no lumps.
  4. Cook for a while until the pudding thickens.
  5. Pull the pot off the burner. Cover the blancmange with cling film (stick it to the pudding surface, thanks to which no sheepskin will form on the surface) and set aside to cool.
  6. Mix the soft butter into a fluffy mass.
  7. Gradually add cooled pudding.

You will also need:
200g petit-beurre
200g of salty crackers (e.g. TUC)
1 can of fudge
cold double cream or extra double cream
cocoa

Put the flan on the sponge cake. Then place petit beurre biscuits next to each other. Cover the layer of biscuits with caramel. Layout the crackers side by side on it. Whip 30% or 36% cream and brush the last layer with it. Sprinkle with plenty of cocoa.

Bon Appetit! 




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A Balance of Sweet