Christmas Cloud Cake This is a great proposition for all lovers of sublime sweets. Baking is done at the same time fragile and very delicate – the secret here is delicious vanilla cream, which, when combined with shortcrust pastry, creates a perfect whole that will satisfy the tastes of even the most demanding dessert lovers.
Although this cake is not a Christmas classic, it will certainly be a hit this coming Christmas. The recipe is not difficult and the effect is delightful.
Cake:
- 650 g of wheat flour,
- 400 g of cold butter,
- 400 g sugar,
- 2 eggs,
- 150 ml of cold water,
- 3 tablespoons of vodka,
- 2 tablespoons of white vinegar,
- 1 pinch of salt.
Cream:
- 7 yolks,
- 1.2 liters of milk,
- 400 g of butter,
- 400 g sugar,
- 100 g of wheat flour,
- 1 tablespoon of vanilla extract.
How to do it:
In a bowl beat eggs with salt and cold water. Then add vinegar and vodka. Set aside.
Place flour and finely chopped butter in the bowl of a food processor. Mix until you get a pea-like consistency. Add the egg mixture and continue mixing until the dough starts to stick together.
Transfer the dough to the pastry board and knead them by hand until combined. Butter in small pieces can remain in the mass – it does not need to be spread.
Divide the dough into 4 equal parts, form them into balls and wrap them in foil. Put them in the fridge for about 1-2 hours.
Preheat the oven to 200 st. Celsius.
Take one cake at a time and roll it out thinly to dimensions similar to the dimensions of the 30×40 cm form. Sprinkle it with flour if necessary. Prick the dough with a fork in many places and place it on an oven tray lined with baking paper.
Insert the dough into the oven set to 200 degrees Celsius. Bake them for 5-7 minutes until lightly browned.
Remove the bottom and place it flat on the counter. Cut the cake using a 30×40 cm formand place the crumbs in a bowl and set aside. Repeat for the remaining 3 cake layers.
Prepare the cream.
In a pot beat the yolks with sugar. Then add the flour and mix everything with a whisk until there are no lumps.
In another pot heat the milkstirring constantly until it boils. Slowly pour them into the yolk mixture, whisking vigorously all the time.
Bring the mixture to a boil, stirring constantly to prevent it from burning to the bottom.
Add vanilla extract and butter. Stir until dissolved. If lumps appear, you can strain the cream through a fine strainer.
Transfer the cream to a bowl and cover it with plastic wrap so that it touches the surface. Cool completely.
Assemble the dough.
Line a baking tin (size 30×40 cm) with foil so that it sticks out over the edge. Place one cake layer and cover it with a thin layer of cream. Repeat until the ingredients are finished. Place the remaining cream on top.
Crumble the previously set aside cake crumbs even further in your hand. Sprinkle them on top and press lightly.
Insert the dough Christmas Cloud in the refrigerator for at least 3-4 hours. After this time, remove them from the mold, cut them and serve.
Source: Terazgotuje.pl
