In my house, this is called “Biscuit, custard cake” 🙂 When someone asks me how to make this kind of cake, I usually say “The simplest biscuit, pudding and fruit”. Experienced housewives know what this is about right away, but there are many who look at me in wonder and wait for a recipe.
The recipe for this cake is really more than simple. The most important thing is that you make a soft biscuit, and everything else is almost impossible not to turn out delicious. Follow closely and you won’t make a mistake.
You can use any flour for this biscuit, whether gluten containing or gluten free. The basic measure is The number of eggs is related to tablespoons of flour and sugar. I reduced the amount of sugar by half in almost all the recipes, so here I put only 3 tablespoons of sugar on 5 eggs. The flour I used is gluten-free Schär Mix B flour, a bread mix, but you won’t go wrong if you put Schär Mix C – cake flour or some other.
- 5 eggs
- 3 tablespoons of sugar
- 5 tablespoons flour
- 100ml of sunflower oil
- lemon zest
- 300ml of milk
- 1 vanilla pudding
- 2 tablespoons sugar
- 100ml sweet sour cream
- Fresh fruit
- 300g of fruit (I mixed raspberries and cherries)
- 1 tablespoon of sugar
- 1 pudding
- 200ml of water
- 100g of black chocolate
- Put the eggs in a bowl and whisk for 10 minutes with the mixer at the highest speed. Add the sugar and continue to mix for another 5 minutes. Add the sifted flour and mix gently until the mass is well combined. Add the oil and grated lemon zest and stir again. Place greaseproof paper on the pan and pour the biscuit mass into it. Bake for 10 to 15 minutes (depending on oven strength) at 200ºC.
- Remove the crust along with the paper from the pan and allow it to cool completely.
- Heat 2/3 of the milk in a saucepan along with the sugar. In a bowl, whisk the pudding with the rest of the milk and pour into a saucepan in which the milk is heated. Stir until the pudding begins to thicken. When the pudding is done, leave it in a cool place to cool well. When completely cooled, whisk the sour cream and gradually combine with the pudding. Mix with the mixer until the mass is well combined.
- If you decide to make a fruit dressing, put the fruit in a saucepan, mix the pudding with water and pour in the fruit along with the sugar. Stir until the mass thickens.
- When the crust is completely cooled, nake the circles with a glass or a round mold. Melt the black chocolate on a steam and dip each edge of the resulting circle into it. Put them on a tray and let the chocolate cools. When everything is well chilled, take one circle and add the custard on it. You can put a fruit dressing over it and then repeat the whole process.
- The eggs for the biscuit should be well whisked in thick foam. If you do not have a strong mixer, my advice is to first whisk the egg whites and sugar and then add the egg yolks and whisk gently by hand.
- The pudding must be completely cold before mixing with the sweet cream. If the pudding does not cools well, it won't combine well with the sour cream and you will get lumps.
- Fruit dressing is best to made last because if it is cooled it will not be able to coat over the cake.