What are the best tips for baking pudding cakes?

The best tips for baking British, open cake called pudding cakes include preliminary baking pastries to prevent the undulating bark. It is also important that fresh milk and eggs are used to prepare the pudding filling for the best result. Although classic custard cake is a fruit dessert, spicy vegetable cakes from the basic method and ingredients can also be created. Adding lemon juice and the use of smaller sugar in the filling are easy adjustments that can be done in the custard recipe to be suitable for vegetable cake. Fresh herbs such as tarragon should be chopped and used in a cake of vegetables to add taste.

For dessert pudding cakes, sugar rather than honey tends to work best in filling for baking. However, it is essential to go overboard to the amount of sugar, or it can turn the and sticky flat in the baking process. While sliced ​​apples, peaches and apricots are commonly used in a custard cake, other fruits can work asThey are plums and strawberries. The generous amount of nutmeg should be sprinkled to the dessert cakes. If you want to add crispy, taste and interest, a thin layer of almonds from the rupture almonds can be added in front of the nut.

After preliminary pastries before adding slices of fruit, spread on a thin layer of cans to help seal the bottom of the bark to prevent the wavy. While vegetables, if well dried, do not tend to affect the crunch of cake bark, damp fruit with a high water content can cause wavy. A layer of fruit preservation should be thin and not extremely high in sugar, or does not have to seal the cake shell well.

The use of fresh large eggs in the pudding salty or dessert cake is important because eggs are what sets the consistency of the filling. It is best to freeze pudding cakes due to their high egg content. Usually recipes for pudding cake require about čTyři eggs and flavor and texture after freezing these meals are often poor quality. Jam cakes tend to freeze very well because they lack the filling of the pudding.