Flake Cake with Mini Windbags


Rating: 2.1667 / 5.00 (6 Votes)


Total time: 45 min

Shortcrust pastry:








For the choux pastry:










Filling:












Instructions:

A simple but delicious cake recipe:

Knead together the ingredients for the shortcrust pastry and line a greased cake springform pan with it. Prick it a few times with a fork and put it in the fridge to chill for 15 minutes. Then bake the base at approx.

200 °C for about 15 minutes. It should be golden brown.

For the choux pastry, bring the water and butter to the boil in a saucepan (preferably a saucepan). Remove the saucepan from the stove and add the flour mixed with the cornstarch. Meanwhile, stir with a wooden spoon until a dumpling is formed. Place the saucepan repeatedly on the hot stove and continue stirring until a white layer forms on the bottom of the saucepan. Then transfer the dough dumpling to a wide bowl and on the spot, fold in the first egg thoroughly. (For this you can use your hand mixer, on the lowest speed and with dough hook, or you can use a wooden spoon). Add the other eggs one by one. The dough should be shiny and pull off the spoon or dough hook. Cool. Then fold in the baking powder with a wooden spoon. Grease five springform pans (without the ring) and dust with flour. If you do not have so many molds, prepare them in order. Preheat the oven to 200 degrees. On the first springform pan base, pipe 14 small mounds with a piping nozzle (these will be the mini cream puffs). Pipe the remaining batter thinly and smoothly onto the other

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