Krackelin and raspberry cream cakes

1. Stage

Prepare the custard dough. Pour the water into a saucepan and heat it. Then add butter. When the butter has melted, add all the flour, a pinch of salt and sugar and quickly knead the dough. Stir until the dough forms a lump. Cool the dough to room temperature.

2. Stage

Then introduce the eggs into the batter and mix well.

3. Stage

Let's make a cracker. To do this, combine the sugar and butter and mix.

4. Stage

Add the flour and knead.

5. Stage

Roll out the dough into a layer between the paper and put it in the freezer for 5-10 minutes.

6. Stage

Drop the custard dough onto a baking tray using a pastry bag.

7. Stage

Cut circles out of craquelin...

8. Stage

... and place on top of the custard dough. Send to the oven and bake for about 30 minutes at 180-200 degrees.

9. Stage

Raspberries rinse with water.

10. Stage

Squeeze the juice out of the raspberries. I got a lot of raspberry juice. 50 ml will be enough.

11. Stage

Combine the milk with the egg yolk, stir with a whisk and heat.

12. Stage

Add sugar and stir.

13. Stage

Add the raspberry juice and simmer for 1 minute. Strain out the mixture. Then whip the mixture with the butter until thick.

14. Stage

Remove the finished cakes from the baking tray to cool.

15. Stage

Carefully cut off the crumbly top of the cakes, fill with cream and put the top back in place. The cakes are ready! Enjoy your tea time!