Hello, this was the dessert of the food on Sunday, is a little messy to prepare, it takes we are going, but is very good and the best thing is that you can vary to taste, just have to change of sponge cake and relleno…
This time I used the recipe for the Raquelgon74 Orange cake we had done before and we love, but clear have thermomix so that traditional, ah and without yeast that we want to make a plate and we are not interested in that suba…
Also to traditional custard and chocolate of course better than podaís… Well no I roll it up more hope you like, that does tell you that it is a bomb but really riquísima…
Ingredients:
For the cake:
-250 gr of sugar
-1 whole orange juice without Peel
-3 eggs
-100 g sunflower oil
-1 natural yogurt
-250 gr of flour
-A pinch of salt.
For the custard:
-500 ml of milk
-50 g cornstarch
-1 egg
-125 g sugar
-50 gr of butter
-1 tsp of vanilla essence
-1 sprig of cinnamon
Enough chocolate to bathe them.
Cake preparation:
Preheat the oven to 200 degrees.
We separate the whites from the yolks, we beat the egg yolks with the sugar until you get a white cream. Add the flour, yogurt, oil, salt and orange crushed (Seedless) and mix well. Separate mount to clear snow. Mix with the previous preparation with movements enclousures taking care that not of lower clear. We lined a baking with parchment paper (baking paper) tray, and extend the preparation of sponge evenly. We introduce between 10 and 12minutos in the oven or until they begin to Brown on the edges. Remove from the oven and let cool.
Preparation pastry cream:
It gets to cook milk, half of the sugar and cinnamon. In another (load perol) perol put remaining sugar, eggs, vanilla and beat him with the rod, add the cornstarch and continue mixing well. Before it begins to cook the milk we miss in the perol load approximately 250 ml of warm milk and remove the rod. When the milk is boiled slowly added the entire contents of the load perol and do not stop to remove the walls inward well playing the background, add the butter and continue stirring until make a thick cream together. Finally what we cover well with film playing this cream. Tempered once we put it in the fridge.
Bizcotelas development:
Cut circles not very large cake with the help of a corta-pastas, put a tuft of cream pastry on top with the help of a manga pastry and put it in the freezer. Once frozen, we bathe them in dark chocolate and leave they scurry in a grid, finished decorating with white chocolate with the help of a role canutillo, and they are finished.