2020-08-13 / test@t
Very dangerous cakes! So delicious that it is impossible to tear yourself away until everyone is gone from the table.
- 500 g ready-made or quick puff yeast-free dough
- 1 tbsp. l. butter for greasing the molds
- 375 ml cream, 33% fat
- 4 yolks
- 100 g of sugar
- 1 tbsp. l. flour
- 1 tsp vanilla sugar
- zest of one lemon
- a pinch of salt
- 1 tsp powdered sugar
- 1/2 tsp cinnamon
STEP-BY-STEP COOKING RECIPE
Unroll the finished dough and cut into 3 strips 24x7.5 cm in size.Place the strips on top of each other and cut into 12 pieces about 2 cm wide.
Place each stack of three strips on its side, cut up, and roll into a flat spiral 5–6.5 cm in diameter.
Lightly dust the work surface with flour and roll each spiral into a 7.5 cm cake.If the spiral turns separate, be sure to connect them so that there are no breaks in the dough. The point of these dough manipulations is to break the layered structure of the dough. Then the dough during baking will not rise very much at the bottom, trying to push out the liquid filling, and will not exfoliate too much at the edges.
Preheat oven to 220 ° C. Brush the muffin molds with melted butter. Place a circle of dough in each mold. The dough cups should not be deep, no higher than 2/3 of the height of the mold, otherwise the cream will not have time to bake.
Combine sugar and flour in a saucepan, add all other ingredients, stirring thoroughly. Put on medium heat and heat, stirring occasionally, to warm the cream.
6. Spread the cream over the prepared tins and bake in the upper third of the oven until the cakes are dark golden brown, 10-12 minutes.
Cool the cakes slightly on a wire rack, then remove from the molds and sprinkle with powdered sugar and cinnamon. Serve warm or at room temperature.