STEAMED CUSTARD CAKE | NO BAKE / NO OVEN CUSTARD CAKE | CUSTARD CAKE
Автор: Chef Eva Kronenburg
Загружено: 2020-07-01
Просмотров: 914
Another Filipino Dessert. This custard cake is made of vanilla chiffon cake and topped with caramel custard. If you don’t you don’t Steamer you can make this cake in the oven as well. (See note below) Thanks for watching.
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Steamed Custard Cake
Ingredients:
Caramel:
Sugar 1 cup
Water 1/4 cup
Custard:
Yolks 8 each
Whole eggs 2 each
Evaporated milk 354g (12 fl oz.)
Condensed milk 397g (14 0z.)
Lemon juice or Kalamansi juice 11g (1 tablespoon)
Heavy cream 120g (1/2 cup)
Pinch of salt 3g
Vanilla 8g (2 tspn)
Cake:
Cake flour 152g (1 cup + 3 Tblspn)
Eggs 6 each (separate whites and yolks)
Sugar (1 cup) (use half for the meringue and half for the yolks)
Vanilla 9g (1 Tblspn)
Salt 4g (1/2 tspn)
Cream of tartar pinch
Vegetable oil 30g (3 Tblspn)
Baking powder 7g (2 tspn)
Lemon juice 6g (1 Tblspn)
Note:
Make sure you let your cake cool down completely and refrigerate for at least 3 hours before unmolding. You can also bake this cake at 325 degrees for at least 60 minutes or until toothpick inserted comes out clean. If you don’t have Heacy cream replace the amount of heavy cream with evaporated milk or regular whole milk
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