How To Make Vanilla Almond Cream Cake (Page 3 ) | September 3, 2024
Annonce:
Directions:
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- Prepare the Cream:
- In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
- Gradually stir in milk, mixing until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
- Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
- Prepare the Choux Pastry:
- In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is fully melted.
- Stir in flour all at once. Cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
- Remove from heat and let the dough cool for about 4 minutes.
- Gradually add eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Preheat oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into an 18 cm (7 inch) circle. Brush with egg and sprinkle with flaked almonds.
- Bake for 30-40 minutes or until golden brown. Let cool completely.
- Prepare the Buttercream:
- Gradually add the room temperature pudding to the butter, mixing until smooth and creamy.
- Assemble the Cake:
- Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
- Refrigerate for 30 minutes before serving to allow the cream to set.
Serving Suggestions:
