CookEat Recipe
Vienna Cherry Biscuit Cake with Custard
Black cherries baked on biscuit dough and then browned beneath a sweet egg custard.
Method
Steps
Step 1
For the proposed biscuit base, whisk the measured 240 g dough flour, the measured 40 g dough sugar, baking powder and the dough's quarter teaspoon salt; rub in the measured 80 g cold dough butter.
Step 2
Stir in about 120 mL cold dough milk just until soft and cohesive, without kneading.
Step 3
Rest the soft dough briefly, then roll or shape to the thickness and form required by the specific dish.
Step 4
For the proposed custard, whisk yolks, the separate 60 g custard sugar, cornstarch and the custard's quarter teaspoon salt.
Step 5
Heat the separate 400 mL custard milk until steaming, temper it into the yolks, return to low heat and whisk until thick and at least 74 °C; do not let it scorch. Cool or bake further as the dessert directs.
Step 6
Heat oven to 180 °C, grease a 23 cm tin with the separate 15 g butter and dust the biscuit base lightly with 15 g flour. Cover with pitted cherries and 60 g sugar.
Step 7
Bake about 25 minutes until the dough base is nearly set. Pour the proposed cooked custard over the cherries and bake another 15–20 minutes until custard is lightly browned and set.
Step 8
Cool in a shallow place, refrigerate below 4 °C and serve cold in slices.
Cooked it? Rate it.
Cooked 0 times