{"id":11123,"date":"2016-06-11T07:58:35","date_gmt":"2016-06-11T05:58:35","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=11123"},"modified":"2016-06-11T07:58:35","modified_gmt":"2016-06-11T05:58:35","slug":"custard-cake-from-samobor","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/06\/11\/custard-cake-from-samobor\/","title":{"rendered":"Custard cake from Samobor"},"content":{"rendered":"

The first custard cake came out of the Samobor pastry shop owned by \u0189uro and Marko Luka\u010di\u0107 in the 20-es of the 20th ct. Crunchy layers of puff pastry among which comes the frothy cream of eggs, milk and sugar today are a symbol of the city of Samobor, and they are a reason for visiting it from surrounding places, especially from Zagreb. Always served fresh and warm, they are a proof of quality and tradition in its finest form. Here they are for you revealed :).[one_third]<\/p>\n

Ingredients<\/h4>\n

500 g (17.5 oz) puff pastry<\/p>\n

For the cream:<\/h4>\n

280 g (9.9 oz) yolk
\n200 g (7 oz) soft flour
\n2 liter (8.5 cups) milk
\n550 g (19 oz) egg-whites
\n500 g (17.5 oz) sugar<\/p>\n

For sprinkling:<\/h4>\n

powder sugar<\/p>\n

Conversion Calculator for Cooking<\/a>
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Preparation<\/h4>\n

Unfreeze the puff pastry and roll out a sheet on a floured surface a bit wider than the baking pan (50×30 cm\/20×12 in). Turn the baking pan upside down and place the puff pastry sheet on it, pierce in few places with a fork and bake for 10 minutes in an oven previously heated to 220\u00b0C (428\u00b0F).<\/p>\n

For the cream, dissolve the flour in part of the milk, making sure not to leave any lumps. Stir in the yolks and mix it all together with a whisk.
\nLeave the rest of the milk to boil.<\/p>\n

Pour the hot milk over the yolks and from the moment the mixture boils, cook for 5 minutes, constantly stirring (after 5 minutes you do not stop cooking). After the cream has been cooking for 5 minutes, start mixing the egg-whites with an electric mixer, and when they start frothing, add little by little sugar. Whisked egg-white has to be shiny and firm, but you need to be careful not to over-whisk it, because it will not connect to the cream nicely. For the entire time the egg-whites are being whisked, the cream is being cooked and stirred.<\/p>\n

Transfer the egg-whites into a larger bowl, where you will connect it with the cream. In an even flow pour the cream into the center of the egg-whites, and mix it in from the center of the cream outward for the entire time with circular movements. That way you get a nice, aired texture of the cream.<\/p>\n

Place one sheet of baked puff pastry into a baking pan and pour the hot cream over it. Cut the second sheet in squares (6×4 cm\/2.6×1.6 in) and cover the cream with them. Sprinkle them abundantly with powder sugar.
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\nServing<\/strong>
\nCustard cake prepared like this can be eaten warm or cold. They are best on the same they when prepared when the puff pastry is still crunchy.<\/p>\n

Note:<\/strong> This amount of cream will suffice for 24 pieces of custard cake.<\/p>\n

Preparation time<\/strong>
\n90 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

The first custard cake came out of the Samobor pastry […]<\/p>\n","protected":false},"author":1,"featured_media":11168,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=11123"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11123\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=11123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=11123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=11123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}