Steam Custard Cake


  Ingredients

FOR GARNISH


2 Not overripe starfruit


20 cl Agave syrup


30 g Butter


FOR THE CAKE


300 g Flour


200 g Caster sugar


1 Packet of yeast


4 Eggs


2 Limes (finely grated zest)


10 cl Milk


200 g Softened butter (+ a little for the mold)


Production

1 Butter a charlotte mold. Pour the agave syrup and distribute it on the walls by rotating the mold on itself.


2 Thinly slice the starfruit and distribute them in the bottom of the mold.

Production

1 Butter a charlotte mold. Pour the agave syrup and distribute it on the walls by rotating the mold on itself.


2 Thinly slice the starfruit and distribute them in the bottom of the mold.


3 In a bowl, beat the buutter and sugar with a whisk until you get a frothy mixture. Add the eggs one byy one, then the milk. Stir in the zest of the lemons. Sift the flour and the bakiing powder, then add the whole mixture to the preparation, mixing well with a spatula.


4 Pour the batter into the mold. Cover it with one or twoo sheets of baking paper and wrap it with kitchen string or a rubber band to hold the whole thing when the cake is puffing. Place the mold in a steamer and cook for about 1 hour 30 minutes (remember to check the water level) or 50 minutes in a pressure cooker.


5 Take out the cake and let it rest for 5 minutes before opening it. Turn it out onto the serving platter.


6 Drizzle with the remaining agave syrup at the bottom of the baking dish.

SEE MORE


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