Vanilla Patisserie Slices von Food with Style, fertig angerichtet
Cake

Kremne rezine s vanilijom

Nježni zlatni biskvit sa slojem svilenkaste vanilin kreme - lagane, kremaste i jednostavno božanstvene.

Podijeli
Priprema 1 sat
Pečenje 10 minuta

Sastojci

  • Za biskvit
  • Za kremu od pudinga
  • Za posipanje

Priprema

  1. 1
    Zagrijte pećnicu na 180 °C / 350 °F (grijač gore/dolje). Lim za pečenje (30 × 40 cm / 12 × 16 in) obložite papirom za pečenje.
  2. 2
    Jaja i sol stavite u zdjelu i miksajte 1 minutu. Postupno dodajte šećer i nastavite miksati 5 minuta dok smjesa ne posvijetli i postane pjenasta. Umiješajte vaniliju.
  3. 3
    Pomiješajte brašno, gustin i prašak za pecivo. Prosijte preko smjese od jaja i lagano umiješajte dok ne dobijete glatku i pjenastu smjesu.
  4. 4
    Smjesu razmažite po limu i pecite 10-12 minuta dok ne porumeni. Ostavite da se malo prohladi, zatim biskvit po dužini prerežite na dvije jednake kore.
  5. 5
    Zagrijte 300 ml (1¼ cups) mlijeka s vanilijom. U zdjeli pjenasto umutite žumanjke, šećer, gustin i preostalih 100 ml (⅖ cup) mlijeka. Polako dodajte vruće mlijeko, vratite u lonac i kuhajte dok se ne zgusne. Prekrijte prozirnom folijom uz samu površinu i ostavite da se potpuno ohladi.
  6. 6
    Mekani maslac umutite dok ne postane kremast, pa žlicu po žlicu dodajte ohlađeni puding dok krema ne postane glatka. Napunite u slastičarsku vrećicu.
  7. 7
    Kremu naštrcajte na prvu koru biskvita, poklopite drugom korom i lagano pritisnite.
  8. 8
    Pospite šećerom u prahu, narežite na rezine i ohladite u hladnjaku najmanje 1 sat prije posluživanja. Lagane, kremaste i savršeno uravnotežene - elegantne kremne rezine u koje se lako zaljubiti

Video

Vanilla Patisserie Slices Questions

The lift here comes almost entirely from the eggs, since there is only a small pinch of baking powder. Beat the eggs and salt first, then add the sugar gradually and keep beating a full 5 minutes until the mass is pale and airy. After sifting in the flour and cornstarch, fold gently rather than stirring, or you knock out the air you just whipped in.

Cornstarch does the thickening in both the sponge and the cream, so swapping it changes the texture. In the pastry cream you can use the same weight of another starch such as potato or tapioca starch, but whisk it into the cold 100 ml of milk exactly as written so it dissolves without lumps. In the sponge, replacing the 20 g cornstarch with flour works too, though the crumb turns a little less tender.

This is almost always a temperature problem: the butter must be soft and at room temperature, and the pudding must be fully cooled before they meet. Add the pudding to the beaten butter spoonful by spoonful, letting each addition emulsify before the next. If it does split, let the bowl sit at room temperature for a few minutes and beat again until smooth.

The pastry cream is the natural make-ahead component - cook it, cover the surface directly with cling film so no skin forms, and chill it, then bring it back toward room temperature before beating it into the butter. The sponge can also be baked ahead and kept wrapped so it does not dry out. Assemble, dust, and give the finished slices their minimum 1 hour chill before serving.

Keep them covered in the fridge, since the filling is a butter-and-egg-yolk pastry cream. Dust with powdered sugar shortly before serving rather than days ahead - on chilled slices the sugar slowly dissolves and the crisp white finish disappears. Cut the slices with a clean knife after chilling so the cream layer stays sharp-edged.

ukusni, testirani i spremni za inspiraciju

Istražite 400+ Ukusnih Recepata

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Kolač s bademovim kroasanima

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette s bademovim kroasan tijestom

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Kolačići s marelicom