French cream cake
My girlfriend brought me this recipe from France, from a small village in Provence and he is delicious to kneel. (Who has it in the joints, should not kneel, but only enjoy.)
130 g of margarine
1 tablespoon of sugar
1 vanilla sugar
2 egg yolks
1 pinch of salt
stir everything frothy, then
200 g of flour
70 ml of milk
Add 5 g of yeast (I take a small corner of fresh yeast) to the margarine mixture.
Cover the dough and put in the refrigerator for 10-12 hours. Then paint in a greased Springform.
For the topping, 250 ml of milk! Pour 1 packet of vanilla pudding, 50 g sugar, 2 egg yolks, 2 drops of rum flavor into a saucepan and bring to the boil. I do that in the Micki wave, go faster and do not burn, but instead of pot glass jar.
3 eggs, 250 ml cream, 200 ml sour cream, 50 g sugar and 50 g melted butter are added to the pudding.
Paint everything on the dough and in the preheated oven, the cream cake may rest at 180 degrees for about 50 minutes. Enjoy the cold cake with hard-wearing cream and pistachios.
