Em semana de aniversário do blogue andei a rever posts antigos e a ver o que é mais procurado, aquilo que vos interessa mais e reparei que um dos meus posts mais vistos dos últimos tempos é de Torta de doce de ovos
Mas revendo o post vi que não partilhei a receita convosco, que deve ser o que estão à procura, certo?
In the blog's anniversary week I am reviewing old posts and seing what has more views, what interests you most and noticed that one of my most viewed posts of recent times is the Custard cream roll cake
But reviewing the post I saw that I haven't shared the recipe with you, and that must be what you are looking for, right?
But reviewing the post I saw that I haven't shared the recipe with you, and that must be what you are looking for, right?
Então, aqui vai:
Forre um tabuleiro com papel vegetal.
Deite 6 ovos inteiros numa taça grande, junte 300g de açúcar e
bata com a batedeira eléctrica até dobrar de volume.
Depois de a mistura ter crescido bastante adicione 150g de farinha
peneirada com uma colher de chá de fermento em pó e misture delicadamente.
Deite a mistura na forma por cima do papel vegetal (não precisa de untar
com margarina) e leve ao forno a 150º por 15 a 20 minutos.
Enquanto a massa está no forno faça o doce de ovos:
Coloque 6 gemas num tachinho e junte 6 colheres de sopa de açúcar e mexa
bem com uma colher de pau. Acrescente 6 colheres de sopa de água e mexa
bem. Leve esta mistura ao lume brando (sempre a mexer) até ferver e
começar a engrossar. Retire do lume e deixe arrefecer.
Entretanto coloque em cima de uma mesa um pano da loiça limpo e espalhe açúcar por cima.
Assim que o bolo estiver pronto, vire o tabuleiro para cima do pano e retire o papel vegetal.
Espalhe o doce de ovos por cima do bolo. Enrole imediatamente com a ajuda do pano formando um rolo e coloque numa torteira. Polvilhe com açúcar e delicie-se!
So here it goes:
Line a rectangular pan with parchment paper.
Pour 6 whole eggs in a large bowl, add 300g sugar and beat with electric mixer until doubled in volume. Add 150g of sifted flour with a teaspoon of baking powder and mix gently.
Pour the mixture into the baking pan over the paper (no need to grease with butter) and bake at 150 º for 15-20 minutes.
While the dough is baking make the custard cream:
Place 6 egg yolks in a saucepan and add 6 tablespoons of sugar and stir well with a wooden spoon. Add 6 tablespoons of water and stir well. Bring this mixture to a low heat (always stiring) until it boils and begins to thicken. Remove from heat and let cool.
Now put a clean tea towel open on a table and sprinkle sugar on top.
Line a rectangular pan with parchment paper.
Pour 6 whole eggs in a large bowl, add 300g sugar and beat with electric mixer until doubled in volume. Add 150g of sifted flour with a teaspoon of baking powder and mix gently.
Pour the mixture into the baking pan over the paper (no need to grease with butter) and bake at 150 º for 15-20 minutes.
While the dough is baking make the custard cream:
Place 6 egg yolks in a saucepan and add 6 tablespoons of sugar and stir well with a wooden spoon. Add 6 tablespoons of water and stir well. Bring this mixture to a low heat (always stiring) until it boils and begins to thicken. Remove from heat and let cool.
Now put a clean tea towel open on a table and sprinkle sugar on top.
Once the cake is done, turn the pan onto the tea towel and remove the parchment paper.
Spread the custard cream on top of the cake. Roll immediately with the help of the tea towel forming a roll and place in a rectangular dish. Sprinkle with sugar and enjoy!
