This is a emergency version, and a smaller one compared to the standard crust.
Just take two thirds of this recipe and pour the batter into the center of the pan. Push to the edges evenly and it will create a thinner crust.
I filled this one with canned fruits I found in the pantry: pineapples are the absolute requirement. They taste absolutely fabulous with the vanilla pudding.
Ingredients:
2 eggs
80 g of sugar
70 g flour
50 g unsalted butter
one instant or cooked vanilla pudding prepared according to the instructions on the box
fruits
one package of unflavored gelatin
100 mL cranberry juice
Preparation:
Preheat the oven to 320°F. Thoroughly butter and flour your cake shape of choice.
Mix the melted butter with the eggs and the sugar. Add in the flour gradually and mix until smooth. Pour the batter into the baking shape and spread evenly. Bake in the preheated oven until golden.
Remove from the oven and allow to cool for 1 minute in the shape, then flip out onto a plate.
Just take two thirds of this recipe and pour the batter into the center of the pan. Push to the edges evenly and it will create a thinner crust.
I filled this one with canned fruits I found in the pantry: pineapples are the absolute requirement. They taste absolutely fabulous with the vanilla pudding.
Ingredients:
2 eggs
80 g of sugar
70 g flour
50 g unsalted butter
one instant or cooked vanilla pudding prepared according to the instructions on the box
fruits
one package of unflavored gelatin
100 mL cranberry juice
Preparation:
Preheat the oven to 320°F. Thoroughly butter and flour your cake shape of choice.
Mix the melted butter with the eggs and the sugar. Add in the flour gradually and mix until smooth. Pour the batter into the baking shape and spread evenly. Bake in the preheated oven until golden.
Remove from the oven and allow to cool for 1 minute in the shape, then flip out onto a plate.
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