Double Lemon Soaked Gingerbread Cupcakes
2020-08-13 / test@t
German yeast cake with custard
Filled with vanilla custard, this traditional German yeast cake is well worth the effort! Delicious and unusual.
Ingredients
- 350-400 g flour
- 3 eggs
- 140 ml of milk
- 85 g butter at room temperature + a little more to grease the cake
- 60 ml of honey
- 1 tsp almond extract or 2 tbsp. l. almond liquor
- 2 tsp dry yeast
- 1 tsp salt
- 100 g almond petals
- 85 g butter
- 75 g of sugar
- 3 st. l. Teddy bear
- 2 tbsp. l. cream with a fat content of 33-35%
- a pinch of salt
- 375 ml of milk
- 1 vanilla pod
- 4 large yolks
- 100 g of brown demerara sugar
- 2 tbsp. l. corn starch
- 2 tbsp. l. flour
- 2 tbsp. l. butter
- 180 ml cream, 35% fat
- 100 g icing sugar
STEP-BY-STEP COOKING RECIPE
Step 1
1. In a measuring jug, combine the eggs, honey, almond extract (or almond liqueur) and warm milk.
Step 2
2. Sift 350 g flour into a mixer bowl and mix with yeast and salt. Turn the mixer to low speed and pour in the milk mixture little by little. If the dough is too thin, add a little more flour.
Step 3
3. In small portions, start adding butter to the dough, making sure it mixes well. Knead the dough for 10 minutes, until it is smooth, shiny and elastic. Cover the bowl with a lid or plastic wrap and leave the dough to approach in a warm place for 1.5-2 hours.
Step 4
4. Lubricate a tall, round dish with a diameter of 22 cm with oil. Place a parchment circle on the bottom. Transfer the matched dough to a work surface slightly dusty with flour, wrinkle a little. Gather the dough into a ball and transfer to the prepared mold. Cover with foil and leave to rise for 45 minutes.
Step 5
5. To coat, combine all ingredients except almonds in a saucepan and bring to a boil. Cook over low heat for 5 minutes, stirring frequently, until the mixture is slightly darker. Remove from heat and add almonds, cool slightly.
Step 6
6. Preheat oven to 180 ° C. Place the almond topping on the muffin, place the dish on the baking sheet and bake for 35-45 minutes. Check readiness with a wooden stick.
Step 7
7. Cool the finished cake in the form, and then carefully remove. Leave it on for at least 2 hours, preferably overnight. Cut the muffin into 3 pieces.
Step 8
8. For the cream, cut the vanilla and scoop out the seeds, mix with the milk in a saucepan and bring to a boil. In a bowl, mix yolks with sugar, flour and starch, add 2-3 tbsp. l. hot milk, stirring well each time. Pour all the milk in a thin stream into the yolk mixture, stir, and then return the mixture to the saucepan. Put on fire, bring to a boil again, stirring constantly, and simmer for 4-5 minutes until the mixture thickens. Pour the cream into a bowl, cover the surface of the cream with cling film and cool completely. Refrigerate for at least 2 hours.
Step 9
9. Whisk the cream and icing sugar until stiff peaks and mix with the custard. You should have a delicate cream that retains its shape well.
Step 10
10. Fill a pastry bag with the cream and spread the cream in a spiral pattern on the bottom and middle cakes. Place the cakes one on top of the other, transfer the cake to a platter and serve.
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