Desserts
Scottish cream cake
Ingredients
30 dkg
flour
6 dkg
Mizo butter
5 dkg
powdered sugar
1
egg
1 package
baking powder (12 g)
1.2-1.5 dl
Mizo milk (2.8%)
3
eggs
25 dkg
powdered sugar
2 tablespoons
vanilla sugar
10 dkg
flour
11.5 dl
Mizo milk (2.8%)
to taste
chocolate
to taste
Mizo butter or oil
Instructions:
Crumble the butter into the flour,
and mix thoroughly together with the other ingredients (add the milk gradually to have a soft dough). Divide into 3 parts, roll out to a baking tray size and bake on a floured back of the baking sheet until golden brown at 180 degrees C.
For the cream, mix the egg yolks with the two types of sugar, flour and a little milk until smooth, then, with constant stirring, add it to the remaining milk, cook until thick, and remove from the heat. Beat the egg whites into a hard foam and mix it gently into the cream. Fill the cake sheets with it while still hot, then cool the whole cake until lukewarm.
Melt the crushed chocolate together with the butter over steam and spread it evenly on top of the cake. Let it rest for at least a few hours, or even better if you rest it overnight. Serve sliced.