Pate de nata cake

The best craftsmen in the world tried to reproduce a wonderful cake - this is how the most approximate, incredibly delicious and tender cake appeared.

We use ready-made dough for cakes, so we just take it out of the freezer before cooking. We begin the process with the cream. Pour water into a thick-bottomed saucepan, add sugar, lemon peel and a cinnamon stick. It is better not to replace the spice with ground, the stick gives off more flavor and aroma, while it can be easily removed and there will be no dark spots in the cream.

Bring the mixture to a boil, boil over low heat for 2-3 minutes and turn it off.

Combine a portion of 130 ml milk with flour, stir with a fork so that there are no lumps left. Pour the rest of the milk into a saucepan and send it to the fire. We carefully monitor the heating process and, as soon as the milk boils, pour a mixture of milk and flour into it in a thin stream. Cook for several minutes, stirring constantly, until thickened.

Remove the cinnamon from the pre-cooked syrup, pour it into the milk mixture, without ceasing to stir the future cream well.

Beat the egg yolks in a separate bowl. You can use a mixer, but a whisk will be quite enough. Pour the yolks into the cream, stir constantly, turn off after a minute and leave to cool.

We roll the dough that has already defrosted into a roll, do not roll it out beforehand. We are preparing cupcake molds. The ideal solution is ceramic molds, but any that are available (silicone, metal or foil) will do. We spread the dough on the bottom and distribute it a little along the walls of the mold.

Pour a small amount of pre-prepared cream into each dough piece and send the cakes to the preheated oven for 15 minutes. A thin layer of dough is baked quickly, and the cream should get a golden crust, so we turn on the convection mode, if there is one. As soon as the crust is browned, we take the cakes out of the oven.

Sprinkle the cakes with powdered sugar and serve still warm.

Have a nice tea party!