Crème au beurre cake


5 eggs

5 tablespoons hot water

225 gr convert conversionsugar

250 gr flour convert conversion

1 teaspoon baking powder

3 egg yolks

2 tablespoons sugar

60 gr convert conversioncornstarch

1/2 liter convert conversionmilk

250 gr butter convert conversion

150 gr convert conversionicing sugar

apricot jelly

12 red bigarreaux



springform Ø 22-24 cm

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How to prepare:

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Mix the eggs in a bowl with the hot water. Beat till creamy and add spoon by spoon the sugar. Sift the flour and baking powder over the eggs. Fold in with a wooden spoon.

Sprinkle a greased springform with breadcrumbs and spoon the batter in. Bake the cake 20-30 minutes. Let cool on a wire rack and cut 2 times horizontal.

Stir the yolks for the stuffing with sugar, cornstarch and a spoon milk. Cook the rest of the milk and add while beating well the yolks. Stir well till the mixture starts to bind and cool while stirring. Beat the butter with icing sugar creamy and add bit by bit to the lukewarm milk mixture.

Coat 2 layers with jelly and divide 2/3 part of the cream over both layers. Heap the 3 layers and brush a part of the remained cream over the outside of the cake. Spoon the rest in a piping bag and garnish the pie with cream and fruit.



First published: April 12, 2003, Netherlands

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