Ingredienser
- 3 eggs3 pieces
- 2 1/2 cups flour2.5 cups
- 1/2 cup oil0.5 cups
- 1/2 cup liquid milk0.5 cups
- 3/4 cup sugar0.8 cups
- 2 tablespoons baking powder2 tablespoons
- 1 teaspoon vanilla1 teaspoon
- 3 tablespoons cocoa powder3 tablespoons
- 1/2 teaspoon orange zest0.5 teaspoon
- 1/2 teaspoon lemon zest0.5 teaspoon
- 4 eggs4 pieces
- 2 1/2 cups powdered milk2.5 cups
- A pinch of vanilla and lemon zest1 pinch
- 1 cup sugar1 cups
- 3 cups water3 cups
- 1 1/2 cups sugar1.5 cups
Trinn
- 1
Place a cup of sugar in the cake pan over low heat until it becomes caramel, then spread it evenly in the pan and let it set.
5 minNødvendig utstyr:
Kakeform🍳Stove - 2
To make the cream, whisk the eggs with vanilla, sugar, and lemon zest. Add the milk to the eggs while continuing to whisk until you achieve a thick cream, then pour it over the caramel in the pan.
5 minNødvendig utstyr:
Blandeskål🍳Whisk - 3
To make the cake mixture, whisk 4 eggs with vanilla and lemon and orange zest. Add the sugar and continue whisking until the sugar dissolves.
5 minNødvendig utstyr:Blandeskål🍳Whisk - 4
Add the cup of milk to the mixture while whisking, then add the oil. Gradually add the sifted flour with cocoa and baking powder while gently stirring. Then pour the mixture over the cream mixture.
5 minNødvendig utstyr:Blandeskål🍳Whisk - 5
Place the cake mixture and cream in a baking dish filled with water in the oven at 175 degrees for one hour.
60 minNødvendig utstyr:
Ovn - 6
After removing the pan from the oven, let it cool slightly, then place it in the refrigerator for a full day. After that, invert the custard cake onto a plate, and it will be ready to serve.
60 min
Ernæringsfakta
* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.