1 basic cake dough
Filling cream:
1 1/2 cups of milk
1/2 cup of cornstarch
4 egg yolks
7 tablespoons of all-purpose flour
1 tablespoon of vanilla
Variations: Add 40g of melted dark chocolate to the filling. For caramelized sugar, cook 1 cup of sugar and 1 cup of almonds without peeling. Pour into a lightly greased baking dish and let cool. Wrap in a cloth and break with a meat mallet.
1 basic cake dough
Filling cream:
1 1/2 cups of milk
1/2 cup of cornstarch
4 egg yolks
7 tablespoons of all-purpose flour
1 tablespoon of vanilla
Variations: Add 40g of melted dark chocolate to the filling. For caramelized sugar, cook 1 cup of sugar and 1 cup of almonds without peeling. Pour into a lightly greased baking dish and let cool. Wrap in a cloth and break with a meat mallet.
Make cake dough and use pastry bag to shape groups of 3 cakes each about 3cm in diameter, side by side so they stick together when baked
In a bowl, beat the cornstarch and egg yolks until well combined
Sift flour over the mixture and mix gently
Add milk slowly while mixing until a smooth cream forms
Cook over low heat, stirring vigorously until it reaches boiling point
Strain through a sieve, add vanilla and mix frequently until cooled
Divide the cream into three parts
Combine one part with melted chocolate and another 3 tablespoons of caramelized sugar (save remaining in a sealed container)
Fill each cake group with the three fillings
Sprinkle with cornstarch if desired
Yield about 20 cakes.
