Erziti Cake Tart
Cake is a picnic and leisure snack at West Point. In foreign countries, it can also be used as a convenient food to temporarily satisfy hunger when you are hungry at work. It belongs to the snack category. I often make some and put them in a crisper during rest, and come over to eat them from time to time. The formal practice is to use a decorative bag to squeeze the cake paste on a baking sheet, which is about the size of cookies. After baking, apply the two dots of jam and glue them together. Then dip it with melted chocolate or sprinkle it during baking. Sprinkle with coconut. I often find it troublesome to stir the batter and sprinkle it directly. This time, because there is a piece of butter at home, I made a tarte cake. It feels good, so I introduce it to everyone.
Recipe Recommendations
- high-gluten flour 120 grams
- fine sugar 15 grams
- butter 15 grams
- ice water 60 grams
- low-gluten flour 100 grams
- corn starch 30 grams
- baking powder 2 grams
- salt 2 grams
- protein 120 grams
- egg yolk 60 grams
- whipped cream 35ml
- fresh milk 20ml
- raisins 80 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for Erziti Cake Tart
1
All ingredients; skins; 120 grams of high-gluten flour, 15 grams of fine sugar, 15 grams of butter, 60 grams of ice water, 100 grams of butter for crispy.
2
Filling: A 100 grams of low-gluten flour, 30 grams of corn starch, 2 grams of baking powder, 2 grams of salt, 120 grams of protein, 60 grams of fine sugar. B 60 grams of egg yolk, 30 grams of fine sugar, 35ml of fresh cream, 20ml of fresh milk, and 80 grams of raisins.
3
To make the leather, sift the high-gluten flour, add sugar and butter, and make dough.
4
Wrap in plastic wrap and relax for 30 minutes.
5
In three folds, roll out the dough into a leather bag and add butter to make a meringue fabric.
6
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7
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8
Finally, roll into a dough roll and place it in the refrigerator for later use.
9
Add sugar to beat egg whites until hard and foamed.
10
Sift flour and corn starch.
11
Whisk egg yolks, cream, fresh milk, and sugar until white.
12
Add the sifted flour and stir to form a batter.
13
Add the sifted flour and stir to form a batter.
14
Put the meringue into half of the batter and mix well.
15
Add the remaining egg whites and mix well.
16
Remove the dough roll rolled into the meringue, cut it into dough with a knife and press it into the mold.
17
Pour cake paste into the meringue in the mold and sprinkle with soaked raisins.
18
Preheat the oven in advance, adjust the baking sheet to 180 degrees and bake for 20 minutes.Erziti Cake Tart Make Tips
1. Tarts and cakes are actually common in both Eastern and Western Europe. I just put Swiss cake ingredients in there; it's a self-created recipe, so just bear with it, haha! You could also call it a mishmash, a hybrid—it's certainly not orthodox! Actually, making things requires a bit of spontaneity; otherwise, we might still be living in ancient times.
2. Tart cakes are relatively high in calories, so ladies who are afraid of gaining weight should try to eat less of them.
3. You can also make it without following this method. Another method is to use a spoon to spread the batter evenly on a baking sheet, and after baking, dip it in melted chocolate; this becomes the cake pies we see sold in stores. In short, feel free to do as you please.