Brésilienne – cream cake

Ingredients for 1 servings:

• 200 g flour
• 60 g butter, room temperature
• 9 g fresh yeast, fresh
• 50 ml milk, lukewarm
• 1 tbsp sugar
• 1 egg(s)
• 1 pinch of salt
• 3 egg yolks
• 60 g sugar
• 1 packet of vanilla sugar or 1/2 vanilla pod
• 30 g cornstarch
• 375 ml milk
• 500 g berries of your choice (currants, raspberries) or rhubarb
• some oil and/or butter
• 2 tbsp cornstarch
• 5 tbsp sugar
• 400 ml cream, very cold
• 50 g powdered sugar
• 2 packs of cream stiffener
• 80 g hazelnut brittle
• possibly fruits and/or chocolate pieces

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

airy cake with crème pâtissière and fruit filling

The cake consists of four parts: a yeast dough base, a crème pâtissière, a fruit filling, and a cream filling. Dissolve the yeast in lukewarm milk and sugar. Let the starter dough rest for about 10 minutes. Meanwhile, mix the flour with room-temperature butter to form a sandy/crumbly dough. Add an egg, a pinch of salt, and the yeast mixture to the flour and butter mixture and knead everything for about 10 minutes, until the dough is smooth. Cover the dough and let it rise in a warm place for about 45 minutes. Then pour the dough into a springform pan lined with baking paper and let it rise again. Preheat the oven to 180°C (top/bottom heat) and bake the yeast base blind for about 15 minutes. The base should be baked through and browned. Let it cool. Whisk the egg yolks with the sugar. Add the vanilla sugar and cornstarch and mix everything well. Bring the milk to a boil in a saucepan. When the milk boils, slowly add it to the egg mixture, whisking constantly. Continue whisking the cream at low speed for a few minutes. Return the cream to the saucepan and simmer over medium heat until the mixture thickens. Transfer the finished cream to a bowl, cover with plastic wrap, and let it cool at room temperature. Cut the fruit into pieces. Heat a pan with a little oil/butter, add the fruit, and simmer. Sprinkle sugar over the fruit according to taste and the acidity of the fruit. Once the sugar has melted, add the cornstarch and stir in. Simmer over low heat until the fruit is soft and the mixture has thickened. Whip the very cold cream, gradually adding the powdered sugar and cream stabilizer. Continue whisking until the cream is firm. Leave the base in the springform pan and line the sides of the pan with baking paper or use a cake ring. Spread the crème pâtissière on the base, then add the fruit filling and spread the cream on top. Smooth the cream and sprinkle with hazelnut brittle. Decorate with fruit or chocolate chips, if desired.