Granny's cake
Recipe for a juicy sponge cake with cream cheese, jam and pudding filling.
recipe,photo-recipe,Chocolate Pudding - powder,cream cheese 40% fat,cherry jam,Pastry
Pastry
Categories
Pastry
Ingredients
Ingredients
Chocolate Pudding - powder | 1.5 | oz | 40 | grams | |
baking powder for gingerbread | 0.5 | oz | 12 | grams | |
cherry jam | 7 | oz | 200 | grams | |
cinnamon sugar | 0.5 | oz | 12 | grams | |
cocoa powder | 1.5 | tbsp | 1.5 | tablespoon | |
corn starch | 1 | tbsp | 1 | tablespoon | |
cream cheese 40% fat | 8.75 | oz | 250 | grams | |
egg white | 5 | pcs | 5 | pieces | |
egg yolk | 5 | pcs | 5 | pieces | |
flour medium | 10.5 | oz | 300 | grams | |
salt | 1 | pinch | 1 | pinch | |
semi skimmed milk 1,5% | 2.1 | cup | 500 | milliliters | |
sugar granulated | 6 | tbsp | 6 | tablespoon | |
sugar granulated | 8.5 | oz | 240 | grams | |
sunflower oil | 6.75 | tbsp | 100 | milliliters | |
vanilla sugar | 0.75 | oz | 24 | grams |
Recipe
1. Pudding filling
Chocolate Pudding - powder 1.5 oz (40 g) • semi skimmed milk 1,5% 1.7 cup (400 ml) • sugar granulated 6 tbsp
Mix little cold milk with pudding and sugar and pour into remaining boiling milk. Cook dense pudding.
2. Cream cheese filling
cream cheese 40% fat 8.75 oz (250 g) • vanilla sugar 0.75 oz (24 g) • corn starch 1 tbsp
Mix cream cheese with sugar, vanilla sugar and corn starch.
3. Jam filling
cherry jam 7 oz (200 g) • cinnamon sugar 0.5 oz (12 g)
Mix sour cherry jam with cinnamon sugar.
4. Pastry preparation
egg yolk 5 pcs • sugar granulated 8.5 oz (240 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • flour medium 10.5 oz (300 g) • baking powder for gingerbread 0.5 oz (12 g) • sunflower oil 6.75 tbsp (100 ml)
Beat egg yolks with sugar, gradually add oil, milk, flour mixed with baking powder.
5.
egg white 5 pcs • salt 1 pinch
Beat egg whites with pinch of salt. Carefully mix stiff whisked egg whites into egg yolk mixture.
7.
Lay a parchment paper in a pan and pour white part of the pastry, and spoon alternatively all three fillings.
8.
Pour cocoa part of the pastry in the shape of a grating on top of the cake.
9.
Bake at 355°F (180°C) for about 20-30 minutes. Insert a wooden skewer in the middle of the pastry to check whether it is done or not (if the skewer comes up sticky, pastry is not yet done).
Bon appetit!