Easy French creme caramel cake recipe - Savoury Trips

Name: Easy French creme caramel cake recipe - Savoury Trips
Ingredients: FOR CARAMEL CREAM YOU NEED:; 90 gr of sugar; 55 gr of butter; a pinch of salt; 115 gr of condensed milk with 35% of fat; 1 gr powdered gelatin; 180 gr of mascarpone cheese; FOR BRITTANY CRUST YOU NEED:; 100 gr of butter; 100 gr of sugar; 50 gr of egg yolks; 80 gr general purpose flour; 60 gr integral wheat flour; 8 gr dry yeast; 1 gr coarse sea salt; one orange zest; FOR DECORATION YOU NEED:; 80 gr of cleaned pistachios; a bit of seasonal fruit; For the Brittany crust, mix eggs and sugar with a bit of salt and whisk it well with a spatula. Then, add butter which was at room temperature for quite a while to the mixture.; Then, in a separate bowl, mix two types of flour and add dry yeast.; Mix it all together with the previous egg, sugar and butter mixture with a spatula. Homogenize the new misture with a spatula and add grated orange zest. That is how you make the dough.; Cover the dough with a transparent foil and leave it in the fridge for 1 hour to rest.; After an hour, take it out of the fridge and stretch the dough with a rolling pin between two baking papers.; The mould you need has a diameter of 20 cm, and the thickness of the crust is about 3-4 cm.; Caramel cream is prepared in the following way: Put the sugar into a pot and gradually warm it up at medium temperature. Be careful not to burn it.; The cake crust should be baked at 160°C for about 30 minutes. Check the baking process all the time and coordinate the baking time with your oven.; Once the crust cools a bit, cover it with acetate foil and pour in the caramel cream. Decorate with crushed pistachios, seasonal fruit or with edible seasonal flowers.

savourytrips.com

Easy French cake with flavor of creme caramel and pistachio. A very quick cake and recipe. You dont need mixer, you can do everything by spatula.

View Original

Share this recipe:

Ingredients

FOR CARAMEL CREAM YOU NEED:
90 gr of sugar
55 gr of butter
a pinch of salt
115 gr of condensed milk with 35% of fat
1 gr powdered gelatin
180 gr of mascarpone cheese
FOR BRITTANY CRUST YOU NEED:
100 gr of butter
100 gr of sugar
50 gr of egg yolks
80 gr general purpose flour
60 gr integral wheat flour
8 gr dry yeast
1 gr coarse sea salt
one orange zest
FOR DECORATION YOU NEED:
80 gr of cleaned pistachios
a bit of seasonal fruit
For the Brittany crust, mix eggs and sugar with a bit of salt and whisk it well with a spatula. Then, add butter which was at room temperature for quite a while to the mixture.
Then, in a separate bowl, mix two types of flour and add dry yeast.
Mix it all together with the previous egg, sugar and butter mixture with a spatula. Homogenize the new misture with a spatula and add grated orange zest. That is how you make the dough.
Cover the dough with a transparent foil and leave it in the fridge for 1 hour to rest.
After an hour, take it out of the fridge and stretch the dough with a rolling pin between two baking papers.
The mould you need has a diameter of 20 cm, and the thickness of the crust is about 3-4 cm.
Caramel cream is prepared in the following way: Put the sugar into a pot and gradually warm it up at medium temperature. Be careful not to burn it.
The cake crust should be baked at 160°C for about 30 minutes. Check the baking process all the time and coordinate the baking time with your oven.
Once the crust cools a bit, cover it with acetate foil and pour in the caramel cream. Decorate with crushed pistachios, seasonal fruit or with edible seasonal flowers.