Kaiserschmarrn with Jam
10
min
Easy
Ring Cake Filled with Catalan Cream
A tasty dessert, perfect for a birthday party or as a delicious end to a meal.
- Difficulty
- Medium
- Prep Time
- 25 min
- Cook Time
- 45 min
- Servings
- 6 people
Ingredients
- Corn starch, 50 g
- Sacchettino vanilla yeast, 1 bag
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- Ready To Use Caramel, as needed
- Crema Catalana Mix (1 kg bag), as needed
- flour type 00, 250 g
- eggs, 4
- sugar, 220 g
- seed oil, 120 ml
- zest of one lemon, 1
- lemon juice, as needed
Method
For the lemon cream use:
Arpa Catalan cream mix
Lemon juice
Arpa Catalan cream mix
Lemon juice
Preparation:
Beat the sugar with the eggs until you obtain a light and fluffy mixture. Then add the milk, oil, lemon zest, and vanilla, and mix. Finally, add the flour and yeast, stirring gently from bottom to top. Bake in a static oven at 180°C for 45 minutes. In the meantime, prepare the cream using the Catalan cream mix and let it cool. Once both the cream and the cake have cooled, place the cream in a piping bag and fill the cake. Decorate with Arpa caramel.
Beat the sugar with the eggs until you obtain a light and fluffy mixture. Then add the milk, oil, lemon zest, and vanilla, and mix. Finally, add the flour and yeast, stirring gently from bottom to top. Bake in a static oven at 180°C for 45 minutes. In the meantime, prepare the cream using the Catalan cream mix and let it cool. Once both the cream and the cake have cooled, place the cream in a piping bag and fill the cake. Decorate with Arpa caramel.
