How To Make Old Fashioned Oat Into Quick Dry Oats The Best Italian Custard Cake

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The Best Italian Custard Cake

Learn how to master the art of making delicious Italian custatd cakes. Also known as ‘Continental Cake’, it is a traditional cake used by many Italian families. Not only is it one of the most delicious cakes you have ever tasted, it is very simple, versatile and Cheap. Just follow the recipe below and remember that the key to baking is accuracy and precision. The end result will be perfect.

Cake:

Ingredients:

5 eggs at room temperature

250 grams of sugar.

2 1/2 tsp vanilla sugar

100 grams of cornstarch.

100 g plain flour.

Baking powder 1 1/4 tsp

Cold water 75 m.

Method:

1) Grease a tin of 24 cm and line with greased baking paper. Preheat the oven to 190 degrees Celsius.

2) Break the eggs into a bowl. Beat egg whites until very hard with 75mls of cold water. Beat the sugar and vanilla sugar quickly – do not beat too much. (If you do not have vanilla sugar, you can replace it with castor sugar). Mix the beaten chicken eggs and beat until the mixture forms a “8” figure.

3) Mix cornstarch, plain flour and baking powder 3 times. Fold the flour mixture into the egg mixture, being careful not to let air in and out.

4) Spread the flour gently into the prepared baking dish. Bake for 50 minutes, until golden brown or the skewer comes out clean. Turn on the power cord to cool.

Lemon:

Ingredients:

Cream milk 500 ml

75 grams of sugar.

1 vanilla bean

1/4 cup marsala

3 egg yolks

40 grams of cornstarch.

Peel a squash, grate it and squeeze the juice.

Chocolate Custard:

Ingredients:

Cream milk 500 ml

75 grams of sugar.

1 vanilla bean

1/4 cup marsala

3 egg yolks

40 grams of cornstarch.

3-4 tbsp good quality cocoa powder

Method:

1) Peel a squash, grate it and squeeze the juice. Put the milk with half the sugar, vanilla and parmesan salad and lemon zest in a large saucepan and bring to a boil.

2) Meanwhile, mix the egg yolks and the remaining sugar. Gradually add the cornstarch to form a flour.

3) When the milk is cooked, remove from the heat and pour a little milk into the milk powder and stir well. Adding a small amount early will prevent lumps in your custard. Continue to add gradually until half of the milk is consumed.

4) Bring the remaining milk to a boil and pour over the milk mixture, then stir the whole mixture into the pot.

5) Cook over medium heat, stirring constantly with a wooden spoon, until thick custard. (At first it may look lumpy, but do not be afraid. Continue stirring over the fire and it will boil.)

6) When the custard thickens, pour into a non-heated bowl. Quickly remove the lemon peel and vanilla, cover with cling film to prevent it from forming a skin on top. Make sure the cling film touches the base powder so that it does not evaporate and form water droplets. Refrigerate until cool.

7) Once the custard has cooled, it will seem too hard, but start beating it with an electric mixer and it will blend until smooth and fluffy. Compatibility should be thick but not hard. If you find that the custard is a little hard, add about 1 tablespoon of milk or more if necessary until it becomes thick and smooth.

To make chocolate – Remove the lemon peel. Add the cocoa at the beginning of step 3 and stir to melt. Taste and adjust it to your favorite chocolate flavor. Follow the remaining steps to make the custard as above.

To assemble the cake:

Use about 1/3 to 1/2 cup of liquer such as marsala or sherry for each layer. For the non-alcoholic version, use sweet iced coffee as a substitute. See note below.

When the cake cools down, cut the cake horizontally to form two layers. You should have a three-disc sponge. Place a sponge disc on a plate and moisten the sponge with the selected wine or coffee. Sprinkle the wedges on the sponge and apply a second layer on top. Repeat with the wine or coffee mixture and spread over the chocolate. Top with a third disc of sponge and cover with cling film. Refrigerate overnight to set. Cakes that have been refrigerated for a day or two will allow the flavor to improve.

To decorate:

Ingredients:

300 ml thick cream

2 tsp sugar

2 tsp vanilla essence

3/4 cup roasted almonds or chopped hazelnuts

Grateful Chocolate

Method:

1) Combine vanilla cream and sugar into a bowl and beat until soft top.

2) Spread the cream evenly over the sides and top of the cake.

3) Press or toss the nuts on the corners of the cake. Collect the fallen seeds and continue the process again, you will finally get great results. Sprinkle the top with grated chocolate.

Note – Your favorite wine like Tia Maria, Frangelico, Amaretto or Galliano will be a delicious variation for your cake. Even the combination of wine and coffee is very good.

Whether it is a birthday, Christmas or wedding, this delicious Italian cake is wonderfully used for celebrations. Ceremony. Let your imagination run wild with creativity and decorating ideas. Experiment with a combination of liquer and custard flavors. One variation is to use orange peel instead of lemon peel for custard with chocolate to create a jaffa flavor. The flavor variations and combinations are endless.

It is best served with a cup of hot espresso or sweetened wine. Enjoy!

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