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Custard cake on date paste with almonds

Custard cake on date paste with almonds

Category: Easter
Custard cake on date paste with almonds

Ingredients

Welding
Milk 100ml
Flour 70gr
Opara
Ryazhenka 110 ml
Yeast dry Gold 7 g
Sugar 50 g
Welding All
Dough
Opara All
Flour 370
Egg 1 PC
Yolk 2 pcs
Cl oil 82.5% 85 g
Salt 0.5 in l
Honey mousse with pistachio 1 tbsp
Sugar 130 g
Vanilla extract 2 tsp
Zest St l
Second batch
Date paste 150 g
Ground almonds 120 g
Grated bitter chocolate 30 g
Glaze of your choice

Cooking method

  • Let's make a date paste
  • Pour 120 g of dates with boiling water for a couple of minutes, drain the water, dry the boom with a towel and remove the bones.
  • We send the dates to the chopper bowl and add 40 g of Admin or cognac
  • Grind.
  • Fry the nuts and grind them too, until they become grains (I like it when mini pieces come across)
  • Boil milk and cool to 80 degrees. Making flour
  • When the brew becomes warm, prepare the dough
  • The dough comes up quickly, but we need to wait until it starts to settle a little.
  • I just put it in the refrigerator overnight after 20 minutes.
  • I did the first dough kneading in the Bread Maker on the "pelmeni" mode for 20 minutes
  • I let the dough rest for 15 minutes and repeated the kneading.
  • Then I added a paste of dates, nuts and chocolate and continued the same program for 7 minutes until all ingredients were distributed.
  • The dough turned out to be a very beautiful creamy color.
  • At this stage, you can add raisins or candied fruits, but I did not want to add anything.
  • Proofing for two hours
  • After two hours, we spread the dough on the work surface and, using a scraper, form it into a ball, and then divide it into portions and roll it into the balls, arrange it into shapes.
  • I got one big and 6 small
  • Proofing for 4-4.5 hours.
  • We bake from a cold oven in convection mode.
  • First, we set 190 degrees, after 15 minutes we subtract 170 and bake for another 20 minutes. Focus on dry skewer and your oven
  • We take it out very carefully, the cakes are very soft and it is easy to damage them if you press a little harder
  • Baked in the evening, cut in the morning.
  • Custard cake on date paste with almonds
  • Very airy with a pronounced nutty flavor.
  • We really enjoyed.

Time for preparing:

10 hours

Note

Here's a honey mousse with pistachio
Custard cake on date paste with almonds

ang-kay
Jeanne, an interesting option. It is a pity that there are no pictures of the test
Quote: Zhannptica
the dough on the work surface and, using a scraper, shape it into a ball,
Is the dough sticky and flowing? Like the panettone?
Zhannptica
Yes Angela, sticky and stringy.
I have been having fun for a week with different Easter cakes.
I didn't photograph the process, because I invented it myself and there was an experiment. I didn't think it would turn out so weightless and tasty. It's good that I run everything through the scales and remember what and how much.
I decided to put it up, so as not to forget it myself.
Very nutty and aromatic
Albina
Jeanne, recipes went even more sophisticated: dates went into use Thanks for an interesting recipe
What can replace mousse with?
Zhannptica
Albina, Yes, just a spoonful of honey)))))
Loksa
ZhannpticaDoes the cake taste sweet?
Zhanna, thanks for the recipe.
Honey mousse with pistachio = 1 cm L is how much? Basically, is it whipped honey, like the cream on sale today?





saw when loading, flashed 1 tbsp. Right?

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