2020-08-13 / test@t
Custard and Cracker Cake
Nowadays, no baked cakes have become very popular. Here is one variation of a custard cracker cake.
- cracker 24 pcs.
- eggs 3 pcs.
- condensed milk 250 g
- milk 400 ml
- butter 150 g
- vanillin 1 pinch
- sugar for icing 2 tablespoons
- cocoa for glaze 2 tbsp
- milk for glaze 6 tbsp.
STEP-BY-STEP COOKING RECIPE
Preparing the custard. Break the eggs into a beating container, beat them with a whisk. Add the condensed milk while whisking. Then pour in milk and add a pinch of vanillin, mix. Pour the resulting liquid mass into a saucepan and set the pan over low heat. Without stopping stirring, bring the cream to a boil. After that, prepare the custard for another minute, and then set the pot aside from the stove and let the cream cool.
At this time, we prepare the glaze. Pour sugar into a ladle, add cocoa sifted through a sieve and pour in milk. Using a whisk, mix all the ingredients thoroughly so that there are no lumps. Put the icing on a steam bath and cook for 10 minutes, stirring constantly.
Beat the softened butter with a mixer for 1 minute. Then add the whipped butter in portions to the cooled custard, continuing to beat with a mixer.
We collect the cake. Put a cracker on the bottom of the mold (2 rows of 3 crackers). Spread 1/3 of the custard on top of the cracker. Spread the cracker again and then the next piece of custard. Spread out the third row of the cracker, covering it with the rest of the custard. On top of the cream, lay out the last fourth layer of cracker, which we evenly fill with glaze.
Close the cake pan with a lid and put the cake in the refrigerator for at least 2 hours.