Cakes with dry custard

1. First you need to prepare baskets for cakes. Since they are filled when they cool down, they should be made in advance. So, let's get started:

- break the egg into a deep bowl, beat with a fork until smooth;

- here we pour sugar and spread butter at room temperature;

- rub the ingredients until smooth;

- sift flour into the resulting mass, add soda slaked with vinegar;

- knead a soft plastic dough;

- divide it into equal pieces and fill the molds with it;

- we send the dough molds to the oven, bake at 200 degrees for 15 minutes;

- we cool the baskets in the molds, only after that we carefully remove them.

Tip: at the base, the dough should be distributed in a thin layer so that it does not rise excessively during baking. If for some reason the dough still rose at the base, then after 5 minutes from the moment of baking, open the oven and press the dough in the center with the bottom of the glass.

2. And now you need to prepare the cream. With dry custard, it's easier than simple:

- pour the dry cream powder into a small saucepan, pour 100 ml of cold milk, mix thoroughly until completely homogeneous;

- pour the remaining milk into a saucepan, send it to the fire, bring it to a boil;

- pour the mixture with hot milk, mix and send it to the fire;

- we clean the vanilla strings in the cream;

- cook the cream until it boils, then cool it;

- warm cream is whipped with a mixer.

3. My strawberries, cut each berry in half. Mango is cut into thin plates. Raspberries are mine. Fill the baskets with cream, decorate with raspberries, strawberries and peach slices. A mint leaf will help to give the cake a bright and fresh look.

Help yourself!