Calories: Not specified
Cooking time: Not specified

It is delicious, light and not at all cloying, which just melts in your mouth. Both kids and adults love this treat! Choux pastry is perfect for evening family tea. It is not difficult to prepare it, but on the contrary it is a pleasure. It is very simple and unpretentious in manufacturing, budgetary, accessible to every novice hostess and does not require any special frills.
Choux pastry cake, a recipe with a photo of the preparation of which I offer, you can always quickly cook with your own hands. And do not be afraid that any stage will not work out or you will not be able to cope with this task. There is nothing complicated and impossible in this recipe. You can safely get down to business and delight loved ones with such sweets. You can decorate the cake on top with chopped berries, like strawberries, raspberries or apricots. But I decided to simplify my task and used the usual dark chocolate, which I just grated.
This dessert is a bit similar to the Ladyfingers or Tiramisu cake. In addition, its calorie content is very minimal, and it is all so airy and tender. Therefore, this dessert can be eaten without worrying about your figure, but of course, in moderation.

- flour - 150 gr.,
- drinking water - 200 ml.,
- butter - 100 gr.,
- eggs - 3 pcs.,
- salt - a pinch.

- sour cream 20% - 450 ml.,
- sugar - 150 gr.,
- dark chocolate - 30 gr.

How to cook with a photo step by step

Pour drinking water into the cooking pot and put the butter.




Place the saucepan on the stove and melt the butter over medium heat.




When the water boils, remove the pot from the stove.






Pour the flour into a mixing bowl.




Pour the melted butter into the flour.




Mix the dough with a spoon.






You should have a homogeneous smooth mass, similar to mashed potatoes.




Let the dough cool down to room temperature. Then alternately lay one egg at a time and knead them with a mixer.




You should get a homogeneous smooth pouring mass.




Pour the dough onto the baking sheet with a tablespoon. It will spread itself over the surface and take the desired shape. Send the cakes to bake in the oven at 180 ° C for 30 minutes.






For cream, combine sour cream with sugar and beat at high speed with a mixer.




Beat the sour cream until it becomes thick and stretchy.




On the plate in which you will form the cake, put a few baked cakes.




Cover them with sour cream.






Continue laying out the shortcakes in layers and lubricate them with cream. Form a cake "house".




Sprinkle the cake with chocolate chips and send to soak in the refrigerator for 5-6 hours.




After this time, cut the cake into portions and serve to the table.

1. Pour water into a saucepan and put it on fire. When the water becomes warm, add oil to it. Bring the oil mixture to a boil and completely dissolve the oil. after boiling, add flour in a thin stream and quickly knead a homogeneous dough.
2. Immediately after this, remove the pan from the heat and continue to knead the dough with a spoon. Remove the eggs from the refrigerator and leave for 15 minutes at room temperature. During this time, the custard dough for the cake should cool to a slightly warm temperature. At the same time, periodically knead the dough so that it cools faster.
3. Beat the raw eggs into the lukewarm dough, mixing thoroughly after each egg. Preheat the oven to 200C, grease the form / baking sheet with a small piece of butter. Put about 1/3 of the dough into a mold and spread evenly over the entire bottom.
4. Cook the choux pastry cake for about 20 minutes until cooked. Take out the mold, carefully remove the cake on the wire rack and leave it to cool. put half of the remaining dough into the form, spread it over the entire bottom and send it to the preheated oven.
5. So bake this and the third cake layer. While the cakes are cooling, prepare the cream for the custard cake. Pour gelatin into a small container, pour cold water over it and leave for 20 minutes.
6. Pour the cream into a saucepan, put on fire. Stirring occasionally, bring cream to a boil and reduce heat. Meanwhile, separate the yolks from the whites and start beating with a mixer. Gradually add sugar, vanilla and flour to the yolks, beat until a light, fluffy creamy mass is formed.
7. When the cream boils, reduce the heat a little. Without ceasing to beat the yellow cream, pour 3-4 tablespoons into it. hot cream. Beat until a homogeneous color and pour the yolk mixture into boiling cream (while the latter must be continuously stirred).
8. Cook the custard over low heat for about 2-3 minutes, stirring occasionally. Remove the pan from the heat, add the chocolate and stir well until it is completely dissolved. While the cream is cooling, it must be stirred as often as possible, otherwise it will become covered with a film.
9. Put the gelatin liquid in a water bath and, stirring, bring the gelatin to complete dissolution (but do not bring to a boil). Remove the container from the water bath and leave to cool. Pour dried fruits for 15 minutes with hot water. Then drain the water, dry them with a napkin and (if necessary) cut into small pieces.
10. When the cream and gelatin have cooled to room temperature, remove the cream from the refrigerator and beat them with a mixer until stable peaks. Combine cream with custard and gelatin, mix.
11. Cut each cake lengthwise into two parts (if possible). Put the choux pastry cake on the bottom of the springform, cover it with cream and sprinkle with chopped dried fruits. Again cake, cream and dried fruits. Thus, fold the whole cake from custard cakes, cream and dried fruits. Lubricate the last layer with cream and send the mold to the refrigerator.
12. Choux pastry cake should be infused in the refrigerator for 8-10 hours. Then take out the form, remove the detachable ring and decorate the cake as you like. Cut the custard cake into portioned pieces and serve chilled. Happy tea!

There are a lot of recipes for custard dough for a cake. I suggest you try my favourite. The dough is firm and rises very well. For a cake - just what you need!

Tips on how to make the perfect custard dough for a cake: Pour the flour all at once and mix very quickly, in this case you will avoid the formation of lumps. Eggs for custard dough should not be cold, so it is better to get them out of the refrigerator in advance. If you forgot to do this, you can heat them with warm water. Just place the eggs in a container of warm water while you boil the flour, they will heat up. Choux pastry can also be baked without parchment, on a clean baking sheet sprinkled with water (do not worry if you made the correct choux pastry, it will not stick). Cool the finished products from choux pastry, be sure to place them in one layer, otherwise they will crush each other.

Servings: 10-15

A very simple recipe for custard dough for a homemade cake step by step with a photo. Easy to cook at home in 3 hours. Contains only 296 kilocalories.

• Dish type: Pastries, Cakes
• Preparation time: 12 minutes
• Cooking time: 3 h
• Amount of calories: 296 kilocalories
• Servings: 5 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen

Ingredients for seven servings

• Flour - 200 Grams
• Butter - 100 Grams (can be replaced with margarine, but the dough will turn out to be of poorer quality)
• Water - 180 Grams
• Salt - 1 Pinch
• Eggs - 300 grams (4-5 large pieces)

Step by step cooking

1. Pour the oil with water, add a pinch of salt. Heat until the butter is completely melted and continue until the mixture boils.
2. Add the sifted flour, knead well, without removing from heat, about 2 minutes. The flour will boil, and a thick, dense dough will form. Transfer it to a bowl, leave to cool to 60 degrees Celsius, or just stir for a while until the desired temperature is reached.
3. In a bowl, mix the eggs until smooth. Gradually add the egg mixture to the dough that has cooled to 60 degrees (at a higher temperature, the eggs will curl up immediately and the dough will not turn out), mix thoroughly with a spoon.
4. If, after you have already kneaded the dough well, it is still hot to hold in your hands, leave it for a while to cool, covering it with a lid or towel so that it does not wind out. The finished dough should have a thick, uniform, smooth and shiny texture.
5. To prepare the base for the cake, transfer the choux pastry to a pastry bag and squeeze onto a parchment-lined baking sheet in the form of a "lattice" rectangular shape, like mine, or any other shape you like.
6. Bake the resulting choux pastry cake in a preheated oven at 210-220 degrees for about 15-20 minutes, then reduce the oven temperature to 200 degrees and bake for another 15-20 minutes (baking time varies depending on the size and thickness of the "lattice "). Never open the oven during the baking process, otherwise the dough will settle! Follow the process through the window, a sign of readiness is a golden crust on the surface of the cake.

Cake with savory crusts, butter cream and bananas. Choux pastry cake is not difficult to prepare, but it takes time to bake the cakes. From the specified number of ingredients, 6 cakes are obtained, each of which is baked separately. Each cake is richly smeared with the most delicate butter cream and bananas are laid through the layer. The cake is VERY delicious. Such a choux pastry cake will appeal to even the most sophisticated sweet tooth. This cake can be supplemented with any fruit, but, in my opinion, the banana cake is the most tender.

Compound:

For test:

• Water - 1 and ¼ cups
• Butter - 120 g
• Flour - 1.5 cups
• Salt - at the tip of a teaspoon
• Eggs - 5-6 pcs

For cream:

• Cream (for whipping) - 500 ml
• Mascarpone - 500 g
• Condensed milk - 1 bank

For filling:

• Bananas - 2 pcs

For decoration:

• Almond petals - 70 g
• Bananas - 2 pcs
• Decor gel - 1 tbsp. spoon (can be replaced with gelatin)

Cooking:

Prepare the custard dough. To do this, pour water into a saucepan and bring it to a boil. When the water boils, add the butter cut into pieces and dissolve it in the water.

Then add salt and flour. Remove the pan from the heat and stir the dough until smooth, then put it back on the stove and keep on fire with constant stirring for another 2-3 minutes.

Leave the dough to cool for 20 minutes, and then add the eggs one at a time. The dough should turn out not very liquid, so that it would not spread and not very thick, so that it would be easy to spread it on a baking sheet.

Take baking paper and draw a circle on it. You can take any round shape and circle it.

Spread the dough in an even thin layer, without going beyond the circle. Before laying out the dough, it is better to turn a sheet of paper over and lay out the cake along translucent lines so that there are no pencil marks left on the baked cake.

Send the cake to the oven preheated to 180 degrees for 20 minutes. The crust should brown and become golden in color.

So bake all the cakes. I got 6 pieces. Baked cakes can be stacked on top of each other, they do not stick together.

In parallel with baking the cakes, prepare the cream. Whip the cream with a mixer until firm peaks. To make it easier to whip, the cream should be cold, i.e. fresh from the refrigerator.

Put the mascarpone cheese in a deep container and gradually add the condensed milk. Do not mix the mascarpone cheese with a mixer, otherwise it will become liquid, gently mix the cheese with a condensed spoon. Condensed milk must be added gradually so as not to overdo it with sweetness. Add half a can of condensed milk and taste for sweetness, then a little more and try again and so on until the taste you need.

Now gently fold in the whipped cream and mascarpone. Stir the cream with a spoon, without using a mixer.

Now that the cream and cakes are ready, you can start collecting the cake. Put the first cake on a dish and generously coat it with cream.

Then lay out another cake, also grease it with cream. Cut bananas into thin circles and lay on top of the cream.

So collect the whole cake, alternating between a layer without bananas and a layer with bananas.

Brush the top and sides of the cake with the rest of the cream. Just in case, I strengthened the cream for the top and sides with gelatin, because I served the cake on the festive table and was afraid that it might leak a little. I just diluted the gelatin in milk according to the instructions and added it to the cream. But this procedure is not necessary, because the cream is already quite thick.

The cake is almost ready, it remains only to decorate it. Cut the banana into the same circles as for the filling and lay the pattern on top of the cake. Sprinkle the edges of the cake and the gaps between the bananas with almond crumbs. Use a pastry brush to gel the bananas to prevent them from turning brown while the cake is stored. If you do not have gel decor, then bananas can be covered with a thin layer of gelatin diluted according to the instructions.

Put the cake in the refrigerator for an hour so that it is soaked, frozen a little and easier to cut. Choux pastry cake is ready, enjoy the taste. This delicious banana cake just melts in your mouth.

Happy tea!

You can watch the funny video below:

• Boil water with salt and butter. Add flour, stir until smooth. Allow to cool to 25 - 30 degrees. Shake raw eggs with a fork, pour into the dough in portions, knead continuously.
• Line a baking sheet with parchment paper and use a piping bag to place thin long strips of choux pastry on it. Bake at 220 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for another half hour. Cool and cut into equal strips - "logs".
• Boil milk for cream. Beat egg yolks with sugar and corn starch. Continue whisking, carefully pour in hot milk. Bring to a boil, add butter and vanillin from the bag, stir until smooth. Cool the cream.
• Lay out the first cake from the “logs”, grease with cream, cover with a second layer, placing them across, repeat several times, decorate the choux pastry cake with milk cream to your taste. Let it soak, stand for several hours.