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The ultimate cinnamon & vanilla cake - great with lemon flavoured pastry cream!
Pastry
100g vegetable fat
100g caster sugar
1 egg
2 tbsp honey
300g flour
1 tsp baking powder
2 tsp cinnamon
Sponge
4 eggs
6 tbsp caster sugar
6 tbsp vegetable oil
6 tbsp flour
1/2 tsp baking powder
Pastry Cream
400ml of milk
60g cornflour
80g sugar + 1 tsp vanilla sugar
150g butter, softened
juice of 1 lemon
Method
1. Firstly, mix the vegetable fat and sugar with a mixer, adding the egg and honey. Add a spoonful of flour and continue mixing until a dough forms. Sift the baking powder and cinnamon into the remaining flour and knead into the dough - add a tablespoon or two of milk if needed to make the dough smoother.
2. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Divide the dough into two equal parts and roll them out. Using two separate baking trays, place the pastries onto baking paper (22cm x 35cm) and bake for around 6 minutes. The pastry will be ready as soon as they begin to colour on the sides.
3. To make the sponge, start by whisking the eggs for a few minutes. Slowly add the sugar, one tablespoon at a time, and continue whisking until completely dissolved. Add the oil, flour, and baking powder. Bake in a baking tray lined with baking paper (22cm x 35cm) for around 12 minutes.
4. In the meantime, start preparing the cream by mixing the cornflour in 100ml of milk. Put the rest of the milk (300ml), with the sugar and vanilla, in a saucepan and bring to a boil. Whisk in the cornflour and cook over low heat until it starts to thicken, then take it off the heat.
5. Completely cover the pastry cream with cling film while it's cooling to ensure it doesn't form a milk skin. Once it has cooled, mix in the butter and lemon juice.
6. Place one pastry on a serving tray and coat with half of the cream. Top with the sponge and coat with the other half of the cream, then place the second pastry on top. The cake is best when left for a day or two. Before serving, cover with a chocolate ganache (optional).
ENJOY!
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Cimet Pita
Predivna mirisna pita kao i svaka iz starih majkinih tekica. Predivan spoj medenih kora u kombinaciji pahuljastog biskvita dopunjeno prefinom vanilin kremom.
Kore
100g masti
100g šećera
1 jaje
2 kašike meda
300g brašna
1 kašičica prašaka za pecivo
2 kašičice cimeta
Biskvit
4 jaja
6 kašika šećera
6 kašika ulja
6 kašika brašna
1/2 kašičice praška za pecivo
Fil
400 ml mleka
80g šećera + 1 vrećica vanilin šećera
60g gustina
150g omekšalog maslaca
sok 1-og limuna
Stara požutela tekica
Priprema
1. Zamesiti tjesto mast i šećer dobro izraditi mikserom, dodati jaje i kašiku brašna, izmutiti tome dodati med i zamesiti tjesto sa ostatkom brašna u kojem je prosijan prašak za pecivo i cimet. Po potrebi dodati kašiku-dve mleka da bi se tjesto fino zamesilo (to zavisi i od veličine jajeta, možda vam nije potrebno mleko).
2. Tjesto podeliti na dva jednaka dela, razvaljati, peći na papiru za pecenje promera 22cm x 35cm, na 180°C / oko 6 minuta. Kore treba da ostanu svetle, čim počnu rumeniti sa strana, gotove su.
3. Za biskvit mutiti cela jaja nekoliko minuta, dodavati šećer kašiku po kašiku, te mutiti dok se sav šećer istopi. Dodati ulje te lagano umešati brašno s praškom za pecivo. Peći u tepsiji 22cm x 35cm (obloženoj papirom za pečenje) oko 12 minuta.
4. U medjuvremenu pripremiti fil, odvojiti 100ml mleka u njemu razmutiti gustin. Prostalo zakuvati sa šećerom i vanilom, ukuvati gustin. Kuvati na laganoj vatri dok se zgusne, prekriti s folijom i ostaviti da se ohladi. U ohlađenu kremu umutiti izrađen maslac.
5. Pripremljen fil podeliti na dva dela, na tacnu staviti jednu koru, premazati polovinom fila, staviti biskvit, premazati drugom polovinom fila, staviti drugu koru. Pita je najbolja kad odstoji dan-dva. Po želji staviti čokoladnu glazuru, poslužiti!
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