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Burnt sugar cream cake

Burnt sugar cream cake

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  • For burnt sugar cream:
  • - 7-8 eggs (depending on how big they are)
  • - a cup of sugar + 150 gr of sugar
  • - 300-400 ml of milk
  • - an envelope of vanilla sugar
  • For pandispan:
  • - 3 eggs
  • - 125 gr of sugar
  • - 100 gr of flour
  • - a teaspoon of grated lemon peel
  • - an envelope of vanilla sugar
  • - a tablespoon of lemon juice

Servings: -

Preparation time: less than 60 minutes

HOW TO PREPARE RECIPE burnt sugar cream cake:

  1. First, beat the eggs as for the omelet, together with 150 g of sugar and the sachet of vanilla sugar, then dilute the composition with warm milk. In a saucepan, melt a cup of sugar, on the small eye of the stove, with the fire kept to a minimum. Stir continuously, so as not to stick to the bowl. When the sugar is melted and caramelized, keep the pan on both sides. rotate and rotate carefully so as to caramelize the walls of the bowl, then pour the egg mixture into the bowl. Bake on low heat for about 15-20 minutes. Meanwhile, the pandispan is being prepared.

  2. Separate the egg whites and yolks - let the egg whites cool, mix the yolks with the vanilla sugar, lemon peel, lemon juice and half the amount of flour. Rub well until it has the composition of an ointment and is perfectly homogeneous. Then beat the egg whites with a pinch of salt. Then mix the egg whites and yolks with a wooden spatula, add the rest of the flour, stirring slowly, from bottom to top. Do not use the mixer, because the pandispan will not be as fluffy.

  3. When the burnt sugar cream is almost ready, that is, after 20 minutes in the oven over low heat, pour over the pandispan and leave it in the oven until the dough is ready, also over low heat, around 20 min (or more). and it is ready, it is tested with toothpicks and left to cool for 10-15 minutes, then it is turned over on a plate.