Trying to get back in touch with my roots 🇵🇹through food but lover of Middle eastern, Mozambican and Indian cuisine especially the sweet treats yum 💖
Always on the lookout for fast easy home cooked meals packed with the flavour punch & nu
Joined 6 months ago
In memory of my father (May Allah SWT grant him jannah) that inspired me to search and modify recipes until I found one that took me back to my childhood Sunday of visiting our local Portuguese bakery to pick one up💖 this was my first try In shaa Allah practice will make it perfect
Custard Cream400ml of milk4 egg yolks3/4cups of sugar2 tablespoons cornstarch5ml vanilla essence Cake batter6 eggs¾ of sugar1 ¼ cups of flour1 tablespoon of baking powder1 pinch of salt
Cream : 1. Take 400ml of milk with ¾ of sugar. Bring to a boil.2. Beat 4 egg yolks and strain them with a strainer. Add some hot milk to the eggs and stir so that they do not cook.3. Add 2 tablespoons of cornstarch and and vanilla essence mix it up.4. Return this preparation to the pan and stir until it thickens.5. Place the cream in a bowl(glass is best) and cover it with cling film while cooling. Cake:1. Beat 6 eggs with ¾ sugar until you get a whitish preparation. 2. In a separate bowl Mix flour, baking powder and a pinch of salt. Add to the previous preparation. 3. Pour the dough into two trays, greased with butter and parchment paper (I used hillhouse baking paper really is non stick) The height should be approximately 1 finger so spread spread. 4. Bake at 160ºC for 8 to 10 minutes.5. Unmold on top of two sheets of parchment paper sprinkled with sugar, trim the ends of the cake and spread with the pastry cream. 6. Cut into squares, fold gently into triangles and sprinkle with a little more sugar (granulated or castor) optional
INFO & TIPS
I made the mistake of using the batter in one pan forgetting how it would rise so i suggest dividing it as best as can and spreading out with a spatula. The vanilla essence gives the custard a brownish tinge we don't want that so i cheated by adding a few drops of egg colour until it was the colour I desired. Doesn't look like much by the picture but the taste is worth the effort. Left over egg whites went into making meringue.