Custard Tart Cake Recipe
Summer is coming, now we don't eat a big tart. We cannot eat, we should not eat. But if you are one of those who say, "We cannot say no to a Minnak tartlet either, it is okay, we are in the same mind."
Prepare the dough and cream of tartlet according to the recipe, let them bake in mini molds, and let the cream boil over low heat. You just decide on fruits.
-Sugar close to 1 1/2 cups of tea
-1 teacup of oil
-2 tea glasses of flour
-1 tea glass of milk
-2 soup spoons of cocoa
-1 packet of baking powder
For the Custard:
-2 glasses of milk
-3 tablespoons of flour (no heaping)
-1 tea glass of sugar
-1 packet of vanilla
-1 tablespoon of margarine
For the pattern;
-Decor Chocolate sauce
How to make
First, we whisk the eggs and sugar until froth, add oil and milk, and continue whisking.
We add cocoa, baking powder, and flour gradually and beat.
Starting from the middle, we slowly pour our cake dough into our tart mold that we greased with margarine.
We make it spread by shaking and hitting the ground to spread it evenly on all sides.
We bake in our oven, which we preheat at 180 degrees. Approximately 15 minutes of cooking time.
While our cake is baking, we cook our pudding with flour, sugar, and milk, and when the pudding gets darker, we turn off the stove.
We add margarine and vanilla, whisk for a while, let it cool.
When our cake and pudding cools, we pour the pudding into space in the middle.
We shape it with decor chocolate sauce.
We serve it after resting it in the refrigerator for at least 1-2 hours.