Egg yolk cake

This recipe with egg yolk is a more elaborate cake. Stuffed with coconut pudding and soft maria.

Site Author's Comment

Eggs Cake Recipe: This recipe is ideal for those looking for a cake with soft maria toppings. Also great for anyone looking for a cake filled with pudding because it uses coconut pudding. This cake is mouth watering. This recipe has difficulty level 9. It means that it is a cake with hardworking egg, this because it asks for many masses, but can be done with less mass as in the picture. Huuumm! See the recipe below.

Ingredients of Pasta (For 1 dough. This recipe calls for 3 pastas)

3 eggs

1 (100gr tablet) margarine

3 (cup) wheat flour

1 (cup) milk

2 (cup) sugar

1 (tablespoon) baking powder

Filling Ingredients

2 (box) coconut flavor pudding prepared according to package directions

Ingredients of Coverage

1 (box) of maria mole

1 tablespoon margarine

1 (scoop of coffee) vanilla essence

50 (grams) egg yarn

How to prepare the pasta

1. Beat the egg whites and leave aside

2. Beat the margarine, sugar and egg yolks until you get a cream

3. Add the flour, baking powder and milk gradually until it forms a homogeneous mass

4. Add the whites to the snow and mix lightly

5. Lightly roast in greased baking dish for 30 minutes

6. Prepare the other 2 cakes in the same way, or if it fits in your bowl, prepare the 3 recipes taking care to increase the beat time of the dough.

Assembly

1. Place the first cake and half of the filling on top

2. Overlap the second cakes and the other half of the filling

3. Finally, cover with the third and apply the cover

How to Prepare for Coverage

1. Prepare the mew as instructed in the package

2. When ready, add the margarine until a homogeneous broth is obtained

3. Add the vanilla essence

4. Cover cake and garnish with egg yarns

Caution: The measurement of the photo corresponds to a mass.

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the sugar and flour before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

Normally, just put the yolks, sugar and margarine straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the dough reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) along with the margarine at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a fuê) and gently stir the dough adding the flour gradually, alternating with the milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, the flour can be put straight into the mixer, however, it should be gradually added and alternated with the milk.

In both cases, when placing the flour, be it in the mixer or the hand, notice that the flour is usually on the edge of the bowl. If using the mixer, turn the mixer off and remove the flour from the edge using a spatula. Then turn the mixer on again. If you are mixing the flour in your hand, take the same care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon).

To beat the snow white use the mixer or a spoon (wire spoon) or a snow clearer (spoon of spiral wire)

To assemble the cake, it is best to use the rim.