Today I propose you Olive oil cake with pastry cream, a delicious and soft dessert. This cake has a soft but at the same time creamy texture thanks to the addition of tablespoons of custard in the dough but before cooking and without being overly sweet.
Ingredients
For the olive oil cake
For pastry cream
Tools
Steps
For pastry cream
Heat the milk over low heat. Mix the vanilla extract with the eggs and sugar and whisk with a whisk. Add the starch and mix well. Pour the hot milk into the cream, mix with a whisk, cook while stirring. Put the cream in a low and wide container, cover with contact film. Allow to cool quickly and transfer to the fridge for a few hours. It can be kept in the fridge for up to 3 days.
For olive oil cake
In a bowl, break the eggs and add the sugar with the vanilla extract. Whip with an electric mixer at high speed or in a planetary mixer until the mixture is light and fluffy. Add the flour a little at a time, continuing to whisk at low speed, the yeast and finally add slowly the oil. Pour half of the mixture into a previously buttered 8.6 inches (22 cm) pan. Add half of the custard, cover with the remaining dough. Decorate the surface of the cake with the remaining cream. Bake in a preheated static oven at 356°F (180 ° C) for 1 hour. Remove from the oven and leave to cool. Remove from the mold and decorate with powdered sugar.
Cook’s tips
It’s important to use temperature eggs to let in enough air.In addition, cold ingredients do not mix as well as they do when they are at room temperature. It will be enough to take them out of the refrigerator 30 minutes earlier
Recipes of cakes
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