Caramel cream cake – a dish of French cuisine. Delicacy, something reminds cake Napoleon. It turns out very gentle, tasty and nourishing.
It is required to you
- - 1 l of milk
- - 140 g of granulated sugar
- - 10 g of yeast
- - 350 g of icing sugar
- - 1 egg
- - 6 g of baking powder
- - 600 g of flour
- - 450 g of a desi
- - 1 bag of vanillin
Instruction
1. Prepare cream. In ware fill granulated sugar and kindle it. Add a half of milk, wait until caramel is dissolved in milk. Then a thin stream pour in a half more of milk.
2. Put 100 g of flour in ware. Mix flour and a milk mix. You cook on weak fire until weight thickens. Remove from fire and leave to cool down.
3. Add to the cooled-down cream vanillin, 200 g of a desi and 200 g of icing sugar. In the mixer shake up cream in magnificent weight.
4. Make dough. Mix 3 tablespoons of milk and yeast. Mix flour with icing sugar and baking powder. Cut a desi into cubes and mix with flour mix, then pound in a crumb.
5. Shake up egg and add to flour mix. Add milk with yeast. Knead dough. Cover dough with a towel or a film, put to the warm place for 15-20 minutes.
6. Divide dough into 6 identical parts. Roll rectangular cake layers, about 0.3-0.5 cm thick.
7. Put in the furnace warmed up to 180 degrees and bake about 10-15 minutes. Get from the furnace and leave to cool down. Smear a cake layer with cream, from above lay the second cake layer and so do up to the end.
8. From above strew with a crumb. Cut on flank steaks and give on a table.