Cake recipe rolled with raspberry jam and vanilla custard
A great British classic that will transport you directly into childhood! A soft rolled sponge cake topped with raspberry jam and served with homemade vanilla custard.
For 6 people
For the dough
Flour with yeast: 300 g
Sweet butter: 150 g
Sugar powder: 75 g
1/2 skimmed milk: 15 cl
Raspberry jam: 300 g
Candied fruit (s): 40 g
For the cream
Whole milk: 30 cl
Yellow (s) of egg (s): 3 piece (s)
Sugar powder: 70 g
Vanilla pod (s): 1 piece (s)
Cornstarch: 30 g
DESCRIPTION OF THE RECIPE
1. FOR THE ROLL ON THE JAM
Arrange the butter, sugar and flour in a bowl and mix with your fingers to make a crumble. Stir in candied fruit into small cubes and milk. Mix to obtain a paste.
Spread the dough about half a centimeter thick. Spread the jam on the dough and roll it to form a log. Roll the roll in a food film and seal the ends tightly.
Place in a steamer basket over boiling water for 40 minutes.
2. FOR ENGLISH CREAM
Whisk the egg yolks, sugar and cornstarch. Split the vanilla pod in half, scrape the seeds and incorporate them into the mixture.
Bring the milk to the boil and add to the egg / sugar / cornstarch mixture. Put all in the pan and cook until the custard begins to thicken.
3. FOR THE DRESSAGE
Cut the roll with the sliced jam and accompany these slices of warm custard.
“Make this recipe with your favorite jam and serve it with nectarines or poached peaches when it’s the season. If you do not have flour with yeast, mix 15 g of baking powder with 285 g of wheat flour. “