Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Creamy pancakes like in Portugal
Delicacies made from eggs - Pasteis de Nata, the creamy puff pastry tarts, are just the most famous example. So it's no surprise that they have an extraordinarily rich, particularly creamy recipe ready for Easter.
Preparation time: 1 hour
Foodstyling Gitte Jacobsen
| Ingredients (6 servings) | ||
|---|---|---|
| 11 | piece(s) | Egg yolk |
| 2 | piece(s) | Whole eggs |
| 1 | pinch | Fine salt |
| 200 | g | Sugar |
| 80 | g | Wheat flour |
| 1 | teaspoon(s) | Baking powder |
| A cake tin with a diameter of 22 cm | ||
- Beat the egg yolks with the eggs, salt and sugar for 15 minutes with a hand mixer at maximum speed until everything is well dissolved, homogeneous and creamy.
- Mix the flour and baking powder well and add. Carefully fold in with a dough scraper, stop beating with a mixer.
- Line the cake tin with baking paper and brush with melted butter.
- Pour the batter into the baking tin and bake in a preheated oven at 180 °C for around 35 minutes. Test for doneness: insert a toothpick near the edge - if it comes out dry, the cake is done. In the middle, however, it must still come out moist because the cake should still be creamy on the inside.
- Remove from the oven and leave to cool in the tin. Remove carefully when it has cooled down completely.
Tip:
Important: do not bake for too long, otherwise the creaminess will be gone. So if in doubt, do the cooking test a little earlier!
