Cake with Custard Buttercream
Baking and Desserts • Italian
Description
Cake with Custard Buttercream
Ingredients
- Wheat Flour 15 oz
- Chocolate eggs 3 pieces
- 10% cream 10 fl oz
- Butter 0 oz
- Dry yeast 0 oz
- Vanilla salt 2 tablespoons
- Sugar 2 tablespoons
- Salt a pinch
- Milk 4 tablespoons
- Light Raisins, Seedless 5 oz
- Powdered Sugar 4 tablespoons
Step-by-Step Guide
Step 1
For the sponge, mix 4 tablespoons of cream and yeast, add 2 tablespoons of sugar and a little flour (1–2 tablespoons will be enough). Leave the sponge for 15–20 minutes until it starts to foam.
Step 2
Separate the yolks from the whites (one white will be used for the custard). Leave one yolk for the sponge, and to the others add 2 tablespoons of sugar and 1 tablespoon of vanilla sugar, beat well with a mixer. Whip the egg whites until stiff peaks form.
Step 3
Then add the yolk to the sponge along with 4 tablespoons of sugar, the remaining cream, and a pinch of salt, and mix well. To this mixture, add 200 grams of flour and gently fold in the egg whites, mix, and add the remaining part of the flour (200 grams), mix. The consistency should be like thick sour cream. Leave it in the bowl, cover with a lid, and place in a warm place for 40–50 minutes to rise.
Step 4
After the dough has risen, melt the butter and add it to the dough, then add the raisins and mix. Leave the dough for about 20 minutes to rise again.
Step 5
After almost an hour, the cake batter is ready, and it can be placed in pre-greased butter cupcake molds. I have a silicone mold, but I still grease it with butter. Bake at 355°F for 25–30 minutes.
Step 6
For the custard buttercream, in a saucepan, mix 4 tablespoons of powdered sugar and the egg white, add vanilla sugar. Beat well with a mixer — there's no need to whip it to a thick foam. Then place the saucepan over low heat, continuously stirring with a whisk until the cream thickens. It took me about 5 minutes.
Step 7
After baking the cakes, frost them with the cream and sprinkle with colorful sprinkles!
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