Here’s another really delicious pastry!
It is easy and quick to prepare. Only it takes a little patience afterwards to harden so it can be cut. Which we at home, I must admit, missed a little 😉
Thanks for the recipe to Valentina Novakova, who posted it on the Facebook group “Sourdough Bread”. She is a true master of all kinds of sourdough pastry. And this one shows that she copes with ease beyond this area. Thank you from my heart, Valia!
And to you – enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Pour the sugar and the egg into the bowl where you will beat the batter.
Beat with a mixer for about 5 minutes, until smooth.
Sift the flour together with the baking powder in a bowl.
In a glass, mix the milk with the oil. Add it to a thin stream while beating the cake mixture.
A homogeneous mixture should be obtained.
Start adding gradually the sifted flour, continuing to beat with the mixer.
You need to get a smooth batter.
Replace the mixer with a spatula and add the walnuts.
Stir well.
Pour the batter into the cake ring. I used a customizable cake ring. You can use a round baking shape of about 24-26 cm in diameter. You can also bake it into square or rectangular shapes of approximately the same size.
Bake the cake layer in a preheated oven at 180 degrees for about 15-20 minutes. Check with a toothpick or a wooden stick. Allow it to cool while you prepare the custard. Do not take it out of baking mould as we will use the ring to shape the cake.
In a bowl, mix 100 ml of the milk with the eggs and beat with a whisk.
Add the flour.
Stir until a homogeneous mixture is obtained.
Put the remaining milk and sugar in the saucepan. Heat over medium heat until sugar is melted.
While stirring constantly with the whisk, add 1-2 ladles of milk to the egg mixture in a thin stream. This is done to dilute the mixture.
Once the sugar in the milk is melted, add the egg mixture to the milk.
Reduce the heat and stir mixture over low heat until smooth. It takes about 7-8 minutes. Do not stop stirring, otherwise the mixture will stick to the bottom and the custard will have a bitter taste.
Once the custard thickens, add the butter. Stir until melted and absorbed by the custard.
Add the vanilla and stir.
Divide the custard into two equal parts. Add the crushed chocolate in one of them.
Stir until the chocolate is finally melted into the custard.
If you want, you can not prepare two types of custard. You can leave the whole custard white or you can add the chocolate to the whole quantity of custard. It's a matter of taste and your choice.
At this point you have a cake layer, a white custard and a chocolate custard.
Carefully, pour the chocolate custard on a thin stream.
Spread the custard on an even layer.
If desired, wait for 2-3 minutes for the chocolate custard to harden slightly. Carefully pour the white custard.
Level it with a spatula. This will produce two layers of custard. If you do not want separates layers of custard, you can gently mix them.
Sprinkle with shredded chocolate on top.
Put the pastry in the fridge for at least 4 hours to allow the custard to harden and remove the cake smoothly.
At home we couldn't wait for a very long time and at the risk of spilling all the custard, we removed the ring after the second hour. Of course, the cake was very tasty, but the custard was still slightly liquid. Therefore, I recommend that you be patient and leave the pastry longer.
Here's how it looks like when it's hardened.
I most sincerely recommend that you prepare this pastry - it is very delicious and takes ingredients we always have in the cupboard. Sprinkle with more shredded chocolate and ground walnuts.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Pour the sugar and the egg into the bowl where you will beat the batter.
Beat with a mixer for about 5 minutes, until smooth.
Sift the flour together with the baking powder in a bowl.
In a glass, mix the milk with the oil. Add it to a thin stream while beating the cake mixture.
A homogeneous mixture should be obtained.
Start adding gradually the sifted flour, continuing to beat with the mixer.
You need to get a smooth batter.
Replace the mixer with a spatula and add the walnuts.
Stir well.
Pour the batter into the cake ring. I used a customizable cake ring. You can use a round baking shape of about 24-26 cm in diameter. You can also bake it into square or rectangular shapes of approximately the same size.
Bake the cake layer in a preheated oven at 180 degrees for about 15-20 minutes. Check with a toothpick or a wooden stick. Allow it to cool while you prepare the custard. Do not take it out of baking mould as we will use the ring to shape the cake.
In a bowl, mix 100 ml of the milk with the eggs and beat with a whisk.
Add the flour.
Stir until a homogeneous mixture is obtained.
Put the remaining milk and sugar in the saucepan. Heat over medium heat until sugar is melted.
While stirring constantly with the whisk, add 1-2 ladles of milk to the egg mixture in a thin stream. This is done to dilute the mixture.
Once the sugar in the milk is melted, add the egg mixture to the milk.
Reduce the heat and stir mixture over low heat until smooth. It takes about 7-8 minutes. Do not stop stirring, otherwise the mixture will stick to the bottom and the custard will have a bitter taste.
Once the custard thickens, add the butter. Stir until melted and absorbed by the custard.
Add the vanilla and stir.
Divide the custard into two equal parts. Add the crushed chocolate in one of them.
Stir until the chocolate is finally melted into the custard.
If you want, you can not prepare two types of custard. You can leave the whole custard white or you can add the chocolate to the whole quantity of custard. It's a matter of taste and your choice.
At this point you have a cake layer, a white custard and a chocolate custard.
Carefully, pour the chocolate custard on a thin stream.
Spread the custard on an even layer.
If desired, wait for 2-3 minutes for the chocolate custard to harden slightly. Carefully pour the white custard.
Level it with a spatula. This will produce two layers of custard. If you do not want separates layers of custard, you can gently mix them.
Sprinkle with shredded chocolate on top.
Put the pastry in the fridge for at least 4 hours to allow the custard to harden and remove the cake smoothly.
At home we couldn't wait for a very long time and at the risk of spilling all the custard, we removed the ring after the second hour. Of course, the cake was very tasty, but the custard was still slightly liquid. Therefore, I recommend that you be patient and leave the pastry longer.
Here's how it looks like when it's hardened.
I most sincerely recommend that you prepare this pastry - it is very delicious and takes ingredients we always have in the cupboard. Sprinkle with more shredded chocolate and ground walnuts.
Enjoy! 🙂
