John Myers
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Baking: Egg Pancake with Blackberries
The perfect baking: egg pancake with blackberries recipe with a picture and simple step-by-step instructions.
the floor
- 100 g Butter
- 1 piece Egg
- 250 g Flour type 550
- 100 g Sugar
- 1 pinch Salt
- 0,5 packet Baking powder
1st layer
- 1 packet Custard powder
- 375 ml Milk
- 4 tablespoon Sugar
- 200 g Natural cream cheese
- 1 piece Organic egg yolks
- 500 g Blackberries or blueberries from the forest
2 layer
- 1 piece Custard powder
- 375 ml Milk
- 2 tablespoon Sugar
- 100 g Butter
- 100 g Sugar
- 4 piece Egg yolk
- 5 piece Protein
- 1 pinch Salt
Preparation:
- Make two custard puddings with only 375 ml milk each time and allow to cool. Is used for the individual layers.
the floor
- Make a shortcrust pastry from butter, flour, sugar, egg, salt and baking powder. Roll it out between cling film, put it in a round cake tin and distribute it. Pulling up the edge is not necessary, but it can.
- Bake in a preheated oven at 200 degrees for about 10-12 minutes.
1. Schicht
- Mix the slightly cooled, thick vanilla pudding with the cream cheese and egg yolk. Carefully fold in the berries and pour the mixture onto the pre-baked base.
- Approx. Bake for 15 minutes at 200 degrees.
2.Schicht
- Stir the butter and sugar into the slightly warm pudding. Let cool down a bit and only then add the egg yolks.
- Beat the egg whites with a little salt to form very firm egg whites and, shortly before the end of the second baking time, carefully stir in the pudding mixture and egg white with a whisk.
- Spread the cream on the cake and put it back in the oven. Now bake for another 20-25 minutes at 200 degrees, until the surface begins to take on color.
- Let cool completely in the tin. It is best to put it in the fridge at the end.
- Tip 10: It is advisable to bake the cake one day before consumption so that it is really firm inside. If you cut it fresh, the blueberry layer may start to run.
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