Recipe: Green Custard Caramel Cake step by step with pictures | Handy.Recipes

Green Custard Caramel Cake

Cooked Green Custard Caramel Cake

Nutritional Value

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...

Author of the recipe

Ingredients for green custard pie with caramel:


  • 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


  • Egg yolk - 2 pcs
  • Sugar - 3 tablespoon
  • Vanilla sugar - 0.5 teaspoon
  • Wheat flour / Flour - 3 tablespoon
  • Milk - 500 ml
  • Butter - 25 g


  • Water - 2 tablespoon
  • Sugar - 0.25 glass

How to cook green custard pie with caramel step by step with photos

Begin by pouring boiling water over the spinach for about 10 minutes.

Then drain and squeeze it out in a blender, add the egg.

Beat with blender until smooth.

Grate cold margarine and add flour mixed with baking soda.

Using your fingers knead into a crumb. Then add the oat flour (I grind oat flakes in a blender).

Then add the sugar, vanilla sugar, a pinch of salt and dry pudding. Stir everything.

Pour in spinach and egg mixture.

Knead the dough, then put 2 tablespoon of flour on the table, place the dough and knead it. Place in sachet and chill.

Make cream. Put egg yolks and sugar and vanilla sugar in a saucepan.

Stir well, add 200 ml of warm milk and add sieved flour, mix well.

Pour in the rest of the milk and cook over low heat until the cream thickens, stirring constantly.

At the end add butter, stir and cool. My cream is yellow because I have my own eggs from the homemade chickens.

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.

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.

I poured the custard on top and smoothed it out. I left the sides 1 cm higher than the custard, and trimmed the rest.

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)

Next, using a toothpick I made lines on the leaf, imitating a real leaf.

It turned out natural...

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.

I have decorated the pie with leaves on top.

Bake at 180 degrees for 40 minutes. Then take it out and cool it completely in the form.

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.

Enjoy your tea time!

Very pretty...

Here you can see the leaves better...

Very tasty and very tender... You too, help yourself!

Nutritional Value:

Whole Dish:
2814.9 Calories
61.8 g
86.5 g
496.3 g
210.1 Calories
4.6 g
6.5 g
37 g

Salt, Flour, Wheat Flour, Sugar, Tasty, Butter, Sweet, Eggs, Water, Milk, Margarine, Soda, Baking, Vanilla sugar, Cakes, Yolk, Pudding, Oat Flour, Pastry

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