Cupcake with custard protein cream
4 servings
120 minutes
The cake with custard meringue is a delightful treat with Italian roots. Its tender, airy dough enriched with cream and raisins creates a harmony of flavors, while the custard meringue adds sophistication and a sweet cloud of lightness. The history of such pastries originates from Italian culinary traditions, where the quality of ingredients and the art of their combination are essential. This cake is perfect for cozy family tea times and festive moments.
1
For the starter, mix 4 tablespoons of cream and yeast, add 2 tablespoons of sugar and a little flour (1-2 tablespoons will be enough). Leave the starter for 15-20 minutes until it starts to foam.
- Single cream 10% fat: 315 ml
- Dry yeast: 10 g
- Sugar: 2 tablespoons
- Wheat flour: 400 g
2
Separate the yolks from the whites (one white will go for the custard). Keep one yolk for the dough, and add 2 tablespoons of sugar and 1 tablespoon of vanilla sugar to the others, beating well with a mixer. Whip the whites until stiff peaks form, so they don't run.
- Chicken egg: 3 pieces
- Sugar: 2 tablespoons
- Vanilla sugar: 2 tablespoons
3
Then add the yolk and 4 tablespoons of sugar to the dough starter, the remaining cream and a pinch of salt, and mix well. Add 200 grams of flour to this mixture and gently fold in the egg whites, mix and add the remaining flour (200 grams), mix again. The consistency should be like thick sour cream. Leave it in a bowl, cover with a lid and place in a warm place for 40-50 minutes to rise.
- Chicken egg: 3 pieces
- Sugar: 2 tablespoons
- Single cream 10% fat: 315 ml
- Salt: pinch
- Wheat flour: 400 g
- Chicken egg: 3 pieces
- Wheat flour: 400 g
4
After the dough rises, melt the butter and add it to the dough, then add the raisins and mix. Let the dough rest for about 20 minutes to rise.
- Butter: 60 g
- Seedless raisins: 150 g
5
After about an hour, the muffin batter is ready and can be placed in pre-greased muffin molds. I have a silicone mold, but I still grease it with butter. Bake at 180 degrees for 25-30 minutes.
- Butter: 60 g
6
To make the meringue cream, mix 4 tablespoons of powdered sugar and egg whites in a saucepan, adding vanilla sugar. Whip well with a mixer — no need to reach a thick foam. Then place the saucepan on low heat, stirring with a whisk until the cream thickens. It took me 5 minutes.
- Icing sugar: 4 tablespoons
- Chicken egg: 3 pieces
- Vanilla sugar: 2 tablespoons
7
After baking the muffins, coat them with cream and sprinkle with colorful sprinkles!
- Icing sugar: 4 tablespoons
