Green Custard Caramel Cake

I was inspired by a spinach pie... Got creative, took a chance, tried it and fell in love with this pie from the first bite...
Tender and very tasty... Come in for a piece of pie...
Ingredients for green custard pie with caramel:
Dough
-
Spinach
-
50 g
-
Margarine -
(butter or oil)
-
50 g
-
Chicken egg
-
1 pc
-
Salt
(grits)
-
Oat flour
-
2 tablespoon
-
Sugar
-
0.5 glass
-
Vanilla sugar
-
1 teaspoon
-
Pudding
(dry)
-
1 tablespoon
-
Soda
-
0.25 teaspoon
-
Wheat flour
/
Flour
(250 ml
+ 2 tbsp.l. per table)
-
1 glass
cream
-
Egg yolk
-
2 pcs
-
Sugar
-
3 tablespoon
-
Vanilla sugar
-
0.5 teaspoon
-
Wheat flour
/
Flour
-
3 tablespoon
-
Milk
-
500 ml
-
Butter
-
25 g
Caramel
-
Water
-
2 tablespoon
-
Sugar
-
0.25 glass
How to cook green custard pie with caramel step by step with photos
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Begin by pouring boiling water over the spinach for about 10 minutes. |
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Then drain and squeeze it out in a blender, add the egg. |
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Beat with blender until smooth. |
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Grate cold margarine and add flour mixed with baking soda. |
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Using your fingers knead into a crumb.
Then add the oat flour (I grind oat flakes in a blender). |
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Then add the sugar, vanilla sugar, a pinch of salt and dry pudding.
Stir everything. |
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Pour in spinach and egg mixture. |
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Knead the dough, then put 2 tablespoon of flour on the table, place the dough and knead it.
Place in sachet and chill. |
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Make cream.
Put egg yolks and sugar and vanilla sugar in a saucepan. |
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Stir well, add 200 ml of warm milk and add sieved flour, mix well. |
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Pour in the rest of the milk and cook over low heat until the cream thickens, stirring constantly. |
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At the end add butter, stir and cool.
My cream is yellow because I have my own eggs from the homemade chickens. |
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Line a sheet of parchment with the pastry (I have a handle-less pan with a diameter of 26 cm), grease it with oil, and put the pastry out. |
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Using your fingers, work the dough into the bottom of the cake pan as thinly as possible, but without making holes.
To keep my fingers from sticking, I dusted the bottom with flour. |
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I poured the custard on top and smoothed it out. I left the sides 1 cm higher than the custard, and trimmed the rest. |
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I kneaded the scraps of dough, on a table with flour, unrolled them, cut out circles by a pile, then used a pile to make leaves (thanks to Svetlana Metaxa for the idea) |
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Next, using a toothpick I made lines on the leaf, imitating a real leaf. |
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It turned out natural... |
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First I made a border of leaves.
Then I poured the caramel (I forgot to take a picture).
For the caramel, pour sugar with water, bring to the fire until the sugar dissolves and caramelizes.
Caramel hardens quickly, so pour hot caramel over the cake at once. |
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I have decorated the pie with leaves on top. |
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Bake at 180 degrees for 40 minutes.
Then take it out and cool it completely in the form. |
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Carefully take the pie out of the mold (I did it with two large flat plates: first I turned it on one, then on the main dish).
And you can serve. |
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Enjoy your tea time! |
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Very pretty... |
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Here you can see the leaves better... |
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Very tasty and very tender...
You too, help yourself! |
Nutritional Value:
Whole Dish: |
Calories
2814.9 Calories
|
Protein
61.8 g
|
Fat
86.5 g
|
Carbohydrates
496.3 g
|
100g: |
Calories 210.1 Calories |
Protein 4.6 g |
Fat 6.5 g |
Carbohydrates 37 g |
Salt, Flour, Wheat Flour, Sugar, Tasty, Butter, Sweet, Eggs, Water, Milk, Margarine, Soda, Baking, Vanilla sugar, Cakes, Yolk, Pudding, Oat Flour, Pastry