Practice German cake

Materials

5 cups flour
1 cup warm water
1 cup milk
1 teacup of oil
2 eggs
3 tablespoons sugar
1 package vanillin
1 package yeast
powdered sugar For the topping.
for cream

3 cups milk
½ cup granulated sugar
2 heaping tablespoons flour
1 tablespoon of starch
2 packets of vanilla
1 sachet of cream powder.



1-Deep flour into a container, water, vanillin and yeast and stir. Mid-opening the pool of water in the form of sugar, hot water, add the eggs and knead together by feeding them all thoroughly. Leave to infuse for 30 minutes the dough to ferment. cool wax paper into the baking tray. When the dough earlobe consistency, tear off pieces of the size of a lemon. Rolling in the palm of your meringue into a ball and place on wax paper. Pre-heated oven at 180 degrees crawl. Cook until lightly browned over and leave to cool.

2-Creamer in to prepare the milk, cook until the consistency of powdered sugar and starch in a saucepan over medium heat at bay and medium-sized. Leave to cool. After cooling, mix thoroughly with the blender poured into dust whipped cream and vanilla.

Remove the muffins from the oven 3-blades eliminate you cool half. Put the bottom of the muffin with a spoon into 2 tablespoons cream and cover with the top part. To decorate your plate to get the service you get cake with powdered sugar. Bon Appetit.