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Matera cake. Easy, inexpensive and delicious
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Ingredients
For the pastry cream:
* 250 ml of Milk
* 2 Buds. (or 1 egg)
* 50 gr. of sugar
* 30 g of cornstarch
* 1 tsp. Vanilla Essence
For the cake:
* 300 gr. self-rising flour
* 200 gr. of sugar
* 200 ml. milk
* 1 egg
* 50 ml. Neutral oil (corn, sunflower)
* Lemon zest
* 1 tsp vanilla essence
For decoration
* 1/2 cup of water
* 1/2 cup of sugar
* C / n of grated coconut
For the pastry cream
Preparation
1. Heat the milk with half the sugar.
2. In a bowl place the rest of the sugar, the yolks, the cornstarch and mix well.
3. When the milk reaches the boiling point, pour half over the yolk mixture, mixing with a hand mixer. When it is integrated, pour the mixture into the pot with the rest of the milk while beating with the hand mixer. Cook for a few minutes until thick over low heat to avoid burning and lumps.
4. When it is creamy, turn off the heat and add the vanilla essence.
5. Cover the skin with plastic wrap, which is when the plastic wrap touches the entire surface of the pastry cream to prevent it from forming a crust when it cools. Let stand until it reaches room temperature and then refrigerate 3 hours.
For the cake
1. In a bowl place the egg, the sugar and mix.
2. Add the oil, the vanilla essence and the lemon zest. Mix.
3. Add half of the sifted flour. Mix
4. Add the milk and mix again.
5. Add the rest of the sifted flour and mix until well integrated.
6. Place the preparation in a greased and floured mold with a diameter of 22 cm.
7. With a hand mixer, mix the pastry cream until creamy.
8. Place the cream in a pastry bag and make a grid on top of the dough like those of the pasta frola.
9. Bake at 180 C for approximately 40/50 minutes.
For decoration
1. Place the water and sugar in a pot and bring to the fire.
2. Let boil for 2 minutes.
3. Paint the cake with the syrup and decorate with the grated coconut.
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