This is one of my favorite cake. I love the combination of crispy crust, softly spong, odorously vanilla pudding and nutty pistachio. They fit really good together.Yesterday, I had to bake three of this cake. One for my husband's colleague in case to requite that he did somethig for us. Another one I gave to our good friend who is a big fan of cakes. The last one was for my family. So, it was a peacefully day because all of us have got at least a piece of this cake :-)
Ingredients for 26cm cake pan
For the cake :
4 large eggs
1/4 tsp. Salt
zest of one lemon
1/2 tsp. vanilla extract
80g granulated sugar
2 tbsp. vegetable oil
120g cake flour
1/2 tsp. baking powder
Instructions :
Preheat the oven to 180°C/350°F. Line the bottom of cake pan with parchment paper. Combine the cake flour and baking powder together, sifting and set aside.
Put eggs, salt, lemon zest and vanilla extract in the mix bowl. Whisk together on low speed with electric mixer about 30 seconds or until eggs get room temperature. Then give sugar little by little and beat on high speed until the mixing really thick, beat in the vegetable oil about 30 seconds.
Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture. Pour the batter in the cake pan and spreading the batter from the middle to the side with spatula. Put it in the oven and bake for about 25 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far. Take it out from the oven and immediately removing from the pan and place on a wire rack to cool.
For the pastry crust :
40g butter
1 egg yolks
30g granulated sugar
1/4 tsp. vanilla extract
1 pinch salt
100g all-purpose flour
2 tbsp. apricot jam
Instructions :
Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar, vanilla and salt. Then mix in the flour just until it mixed. Roll out the pastry about 3mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from the pan and cool on the wire rack.
For the filling :
250 ml. whole milk
1 tbsp. milk powder
1 tbsp. all-purpose flour
1 tbsp. cornstarch
1 egg
2 egg yolks
60 g granulated sugar
20 g butter
1 tsp. vanilla extract
raisins as prefer
Instructions :
Pour the milk in to the bowl, stir in milk powder, flour and cornstarch and set aside. Mix sugar and eggs in the bowl and stir in the milch mixture. Then, pour the mixture through the finely sieve in to the pot.
Place the pot on the stove on low heat, regularly whiskig until the pudding thick. Turn of the heat and immediately whisk in butter and vanille extract. Pour in to the bowl and cover the surface with plastic wrap in case to prevent a skin from forming. Cool the pudding.
Spred the pastry crust with the apricot jam and place the cake over, lightly press them together. Then spred the cooled pudding over the cake and set aside.
For Topping:
500g strawberries
200ml. redcurrent juice
50m. water
12g cake glanz
45g granulated sugar
100g pistachio, chopped
Instructions :
Wash strawberries and wipe them up with the paper towel. Then cut the calyx away and cut in half (or the way you want to) and line on the pudding.
Stir together juice, water, cake glanz and sugar in the pot. Place the pot on the medium heat and regularly whisk until the glanz is partly cooked. Turn off the heat. Let it cool slightly and spread with the pastry brush. (or just pour over the strawberries like the photo above) Spred pudding on the side of cake and decorate with chopped pistachio.
For the cake :
4 large eggs
1/4 tsp. Salt
zest of one lemon
1/2 tsp. vanilla extract
80g granulated sugar
2 tbsp. vegetable oil
120g cake flour
1/2 tsp. baking powder
Instructions :
Preheat the oven to 180°C/350°F. Line the bottom of cake pan with parchment paper. Combine the cake flour and baking powder together, sifting and set aside.
Put eggs, salt, lemon zest and vanilla extract in the mix bowl. Whisk together on low speed with electric mixer about 30 seconds or until eggs get room temperature. Then give sugar little by little and beat on high speed until the mixing really thick, beat in the vegetable oil about 30 seconds.
Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture. Pour the batter in the cake pan and spreading the batter from the middle to the side with spatula. Put it in the oven and bake for about 25 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far. Take it out from the oven and immediately removing from the pan and place on a wire rack to cool.
For the pastry crust :
40g butter
1 egg yolks
30g granulated sugar
1/4 tsp. vanilla extract
1 pinch salt
100g all-purpose flour
2 tbsp. apricot jam
Instructions :
Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar, vanilla and salt. Then mix in the flour just until it mixed. Roll out the pastry about 3mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from the pan and cool on the wire rack.
For the filling :
250 ml. whole milk
1 tbsp. milk powder
1 tbsp. all-purpose flour
1 tbsp. cornstarch
1 egg
2 egg yolks
60 g granulated sugar
20 g butter
1 tsp. vanilla extract
raisins as prefer
Instructions :
Pour the milk in to the bowl, stir in milk powder, flour and cornstarch and set aside. Mix sugar and eggs in the bowl and stir in the milch mixture. Then, pour the mixture through the finely sieve in to the pot.
Place the pot on the stove on low heat, regularly whiskig until the pudding thick. Turn of the heat and immediately whisk in butter and vanille extract. Pour in to the bowl and cover the surface with plastic wrap in case to prevent a skin from forming. Cool the pudding.
Spred the pastry crust with the apricot jam and place the cake over, lightly press them together. Then spred the cooled pudding over the cake and set aside.
For Topping:
500g strawberries
200ml. redcurrent juice
50m. water
12g cake glanz
45g granulated sugar
100g pistachio, chopped
Instructions :
Wash strawberries and wipe them up with the paper towel. Then cut the calyx away and cut in half (or the way you want to) and line on the pudding.
Stir together juice, water, cake glanz and sugar in the pot. Place the pot on the medium heat and regularly whisk until the glanz is partly cooked. Turn off the heat. Let it cool slightly and spread with the pastry brush. (or just pour over the strawberries like the photo above) Spred pudding on the side of cake and decorate with chopped pistachio.
Here you are! This cake may cause you hours long, but the result made me smile. I love how it looks and also how it tastes :-)
Well, let's cut it and now it's time to enjoy the cake. Don't you want to have some?
Or you can have this little one. For this tiny cake I just took the remaining of pastry dough and spong cake. It's really comfortable to move and also easy to eat.
Hmm... I'm dying for this cake. It's just....hmm... what should i say... it's just "PERFECT!". That's the right word, I guess.
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