Excellent recipe for a traditional moist cake with custard-cottage cheese cream, topped with a crunchy crumble.
Ingredients:
| 500 g |
of plain flour |
| 100 g |
| 50 g |
fresh yeast |
| 250 ml |
moist milk |
| 150 ml |
oil |
| 2 pcs |
yolk |
|
pinch of salt |
|
Cream: |
| 2 tablespoons |
granulated sugar (topped ) |
| 250 g |
| 2 pcs |
vanilla custard powder |
| 2 pcs |
vanilla sugar |
| 750 ml |
milk |
|
a little rum |
|
a pinch of salt |
|
And further: |
| 1 piece |
of egg for anointing |
Procedure:
For the crumble, butter, icing sugar, semi-coarse flour by eye
Sprinkle the yeast with sugar and pour lukewarm milk
For the dough/li>
Let the yeast rise, add the egg yolks and oil, add the flour mixed with salt and work into a smooth, slightly thinner dough
Dust with flour, cover with cling film or a clean cloth and leave to rise in a warm place
Make a thick pudding with the milk, salt, sugar and custard powder, let cool and whisk in the cottage cheese, rum and vanilla sugar
Let cool well
On a lightly floured work surface, work through the risen dough, divide into 16 equal pieces
Place the dough into loaves and leave on a baking tray with baking paper to rise for approx. 15 min
Flatten the packet and brush with beaten egg
Sprinkle with the crumble and bake in a preheated oven at approx. 200°C until pink
Let cool
Cut the baked and cooled cakes lengthwise with a serrated knife and use a pastry bag with a sharply cut tip to fill with the cream
Dust with icing sugar.
Note:
Recipe from Cooking with Tom, photo and text by Jana Šenkyříková.