Transylvania cream cakes

Transylvania cream cakes
gourmet recipe
children's recipes
French cuisine
Transylvania cream cakes
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
30 min
cooking time
40 min
total time
2 hr
prep time
30 min
cooking time
40 min
total time
2 hr
  • 500 g flour
  • 40 g pressed yeast
  • 80 g sugar
  • 1/4 l of lukewarm milk
  • 80 g margarine
  • 1 egg
  • a pinch of salt
On the other hand
  • 1/2 l of liquid cream
  • 5 egg yolks
  • 75 g sugar
  • 1 scoop heaping semolina
  • 5 egg whites
  • 100 g of raisins
For the oven tray
  • margarine
  1. Lightly grease a baking tray. Sift the flour in a dish, make a hole in the Center, crumble the yeast and Knead together with a little sugar, flour and milk.
  2. Leave to ferment the dough covered 15 minutes. Work the rest of the sugar, melted margarine, the egg and salt with the previous mass and the rest of the flour until the dough bubbles.
  3. Leave to ferment 15 minutes. Heat oven to 200 degrees. The dough and cover with her from the oven. Close the open edge of the tray with double foil.
  4. Beat the cream with the egg yolks, sugar and semolina. Beat the egg whites and add below up to the mass of cream with raisins.
  5. Distribute the mass of cream on the sourdough and Cook 35-40 average height of the oven minutes. Leave cake to cool slightly and cut into pieces.
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