Amelia, mother of three, bakes divine desserts: this curd cake is worthy of a luxurious holiday table | Food

Amelia promises that you won’t spend more than half an hour making a cake. It will be baked and very cold.

Personal archive photo / Mother of three Amelia bakes divine desserts: this curd cake is worthy of a luxurious festive table

Amelia’s curd cake

The base will need:

• 100 g of white wheat flour
• 50 g wholemeal flour
• 130g cold DVARO butter
• 60g sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla sugar
• 1 tablespoon instant coffee powder (also suitable for decaf or barley, walnut)

The filling will need:

• 500 g of DVARO wax 9% fat,
• 3 eggs
• 170 g of sour cream DVARO 40% fat. ,
• 100g sugar
• 1 arb. š. vanilla sugar,
• 1/2 arb. š. you go out,
• 1 tablespoon. š. instant coffee powder (suitable for decaffeinated or barley, walnut).

Doing:

1. I will prepare the way I will bake. I choose an elongated cupcake / bread shape (manicane 19cm long, but fits shorter) If I want to bake a larger round cake, I double the quantity of all the products and choose a removable 22 cm cake pan. I greased the mold with butter and lined it with greaseproof paper.
2. I turn the oven to heat to 170 degrees with no breeze.

BASE:

1. I put all the basic ingredients in a bowl at the bottom of the combine with a knife and grind them until I get wet sand crumbs.
2. I pour the crumbs into the prepared form, distribute them evenly, and press them gently with the palm of my hand. I put the mold in the fridge while I prepare the filling.

STUFF:

1. I put all the ingredients of the filling, except the coffee, in the same container with a knife. Grind everything to a completely creamy consistency.
2. I put about 80g of cream in a separate container and mix it with coffee.
3. Pour white cream on the base. Smooth the surface with a putty knife.
4. I put the brown coffee creamer in the middle on a strip of white creamer. Using a teaspoon handle or stick, I make a topper by mixing white cream with brown, making a snake / S-shaped pattern.

COOKING:

1. Bake in a preheated 170 degree oven with no wind for 40 minutes.
2. After baking time, remove the cake from the oven (it will shake like jelly and may look raw, but it should be). I cool it without removing it from the mold on the grill at room temperature, and put it in the fridge for at least 4 hours before eating it. It will stay intact and delicious in the fridge for at least 5-7 days (I recommend covering it so it doesn’t dry out and absorb odors from other foods).

Personal archive photo / Mother of three Amelia bakes divine desserts: this curd cake is worthy of a luxurious festive table

Delicious!