CAKE OF NATA

This cake you can not imagine how delicious it is, it's delicious, but of course, I can not transmit this to you as I would like, this has to be captured, it is tender, super tender, with that cream that is very rich and with a flavor that makes it different from the others. If you do it, what you have to control is the time of the oven, do not dry it, as soon as you see it starting to brown remove it or spoil it. Dare with her because it is easy and the result will be hallucinated.

In a food processor (the one you have in house) mix flour, sugar and salt.

Add cold milk, previously beaten egg and crumbled yeast.

Work average power about 10 minutes with the arm to knead.

Then add the butter at room temperature and Knead until well integrated (about 5 minutes more). Let the dough rest until it doubles its volume, more or less an hour.

Stretch the dough with the help of a kitchen roll, form a cake in the shape of a circle about 2 cm thick (this step I did it with my hands, it's such a handy dough that I did not need a roller). Place it on the oven plate covered with greaseproof paper. Leave to ferment again for about 30 minutes.

While we wait, mix the cream with the sugar and cook over a low heat stirring occasionally and reducing it to half, more or less. Remove from time to time to avoid sticking and let it cool.

Make a few holes on the fermented cake, introducing the fingertips, to the bottom of the cake.

Put the cake in the oven preheated to 190º heat up and down with fan about 15 minutes When the surface begins to brown, remove it from the oven so it does not dry out.

Let the cake cool slightly and soak the cooked cream cake, repeatedly, until you have finished all the cream. Sprinkle with icing sugar and you have your cream cake to serve.