Layer Cake with Custard Cream and Fruits
Baking and Desserts • European
Description
P.S.: Cake decorations can be purchased at the store, with a huge selection — from coconut flakes to edible printed images.
Ingredients
- Butter 15 oz
- Sour Cream 20 oz
- Sugar 10 oz
- Chocolate eggs 5 pieces
- Wheat Flour 20 oz
- Vanilla salt 3 teaspoons
- Vinegar essence 1 teaspoon
- Activated Baking Soda 1 teaspoon
- Salt to taste
- Grapefruits to taste
- Condensed Milk 1 can
- Custard to taste
- Dark Chocolate Glaze Dr.Oetker to taste
- Nuts to taste
- Cocoa Powder 5 oz
- Semolina 5 oz
- Raisins to taste
Step-by-Step Guide
Step 1
Prepare the dough for the layers. Beat the eggs with sugar. Add sour cream and a little salt, mix well. Add 200 grams of melted butter. Quench the baking soda in vinegar and add to the mixture. Add flour and raisins or nuts, mix the dough. It should be moderately thick, about the consistency of pancake batter.
Step 2
From the resulting amount of dough, you can bake 3 good layers. If you plan to include a chocolate layer, mix 1/3 of the dough with cocoa in a separate bowl.
Step 3
Grease the baking pan with a small amount of melted butter, then sprinkle with semolina — this will prevent your layer from burning and make it easy to remove. Pour the dough for the first layer into the baking pan. Place in a preheated oven and bake for 20-25 minutes (until golden, but not brown) at 355°F.
Step 4
Prepare the custard cream (see the preparation method on the package), which will soak our layers, and the cream made from condensed milk and butter (c+m) will give the taste of a real festive 'birthday' cake, made by mixing the remaining butter with the condensed milk. If you don't have custard cream 'on hand', be sure to soak the cake with sour cream mixed with sugar.
Step 5
Cut the fruits (bananas, kiwi, strawberries, any berries) as you wish and place them on the layer immediately after soaking it with both creams (in the order: custard-c+m-Fruits, again c+m). Do not spread anything on the top layer!
Step 6
Once all the layers are assembled, let the cake cool, prepare the chocolate glaze, and pour it over the cake. If you plan to sprinkle something on the cake, do it before the glaze hardens. Leave the treat in the refrigerator for at least 6-8 hours. Ideally, let it soak for a little more than a day.
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