Butter Pudding Cake with Pastry Cream and Guava Jam

Name: Butter Pudding Cake with Pastry Cream and Guava Jam
Yield: 10
Ingredients: 4 eggs; 2 packs (200g each) of butter cake crumbs; 1 cup (chalice) of milk; 1 cup (chalice) of pastry cream; 1/3 cup (chalice) of butter; 2 cups (chalice) of guava jam cut into triangles; 2 tablespoons (chalice) of baking powder

1
4 eggs
2
2 packs (200g each) of butter cake crumbs
3
1 cup (chalice) of milk
4
1 cup (chalice) of pastry cream
5
1/3 cup (chalice) of butter
6
2 cups (chalice) of guava jam cut into triangles
7
2 tablespoons (chalice) of baking powder

Ingredients

1
4 eggs
2
2 packs (200g each) of butter cake crumbs
3
1 cup (chalice) of milk
4
1 cup (chalice) of pastry cream
5
1/3 cup (chalice) of butter
6
2 cups (chalice) of guava jam cut into triangles
7
2 tablespoons (chalice) of baking powder

Directions

1
In a mixer, beat the eggs for five minutes or until they double in volume
2
Transfer to a large bowl and combine the remaining ingredients, reserving 1/3 cup (chalice) of the guava jam for decoration
3
Pour into a removable-bottom cake pan, greased with butter, and cover with the reserved guava jam
4
Bake in a preheated oven at 180°C for 45 minutes or until golden brown
5
Let cool and remove from mold
6
Serve warm.