Pan cake
Cooking time:
11 hours
Active time:
35 minutes
Complexity:
Average
If you want sweets but no desire to mess around with the oven, this unusual recipe is for you. Tender, with plenty of the most delicate vanilla cream and crunchy shortbread, this cake will win you over for its flavour and ease of preparation .
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4
Pan Cake Recipe
Ingredients, serves 8
For the sand crumb:
butter 82.5%
65 g
flour
250 g
sugar
60 g
For the cream:
egg S0
1 pc.
sugar
60 g
vanilla sugar
8 g
milk 3.2%
240 ml
cornstarch
20 g
butter 82.5%
10 g
cream from 30%
150 ml
For filing:
coconut chips
3-4 tbsp ad libitum
Step 1/8
For the sand base, grate the cold butter on a coarse grater. In a bowl, grate the grated butter with flour and sugar until fine crumbs.
Step 2/8
Place the crumbs in the pan and fry until golden brown. Remove from the heat and leave to cool completely.
Step 3/8
For the cream, whisk together the egg, sugar and vanilla sugar in a saucepan.
Step 4/8
Add cornstarch to the egg mixture, mix thoroughly and pour into warm milk.
Step 5/8
Place the saute pan over a medium heat and boil the mixture until thickened, stirring constantly.
Remove the cream from the heat and add the cold butter. Stir and leave to cool completely.
Step 6/8
Whisk the cold cream to soft peaks. Then add the cooled custard and mix gently.
Step 7/8
Assemble the cake in an 18cm ring, alternating between layers of crumb and cream. You can decorate the cake with coconut shavings on top.
Step 8/8
Refrigerate the cake for 10 hours to soak.
Ingredients, serves 8
For the sand crumb:
butter 82.5%
65 g
flour
250 g
sugar
60 g
For the cream:
egg S0
1 pc.
sugar
60 g
vanilla sugar
8 g
milk 3.2%
240 ml
cornstarch
20 g
butter 82.5%
10 g
cream from 30%
150 ml
For filing:
coconut chips
3-4 tbsp ad libitum
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