Why did my cakes collapse after baking?

The most common causes are sudden cooling or opening the oven too early. After baking, turn off the oven and let the cakes cool inside with the door closed.

Can I make the cakes without sweetener?

The original recipe uses granulated sweetener. You can replace it with another suitable sweetener, but the amount should be adjusted according to its sweetness and baking properties.

How do I know when the cakes are done?

The finished cakes should rise noticeably and hold their shape. Follow the recommended baking time and avoid opening the oven during baking.

Why won't my egg whites whip properly?

Even a small amount of yolk or grease can prevent egg whites from becoming fluffy. Use a clean, dry bowl and separate the whites from the yolks carefully.

When should I fill the cakes with cream?

Only after the cakes have cooled completely. Filling warm cakes can melt the cream and make the delicate base soggy.

Custard pies

Name: Custard pies
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 220 g; Bulk sweetener — 10 g; Vanillin — 2 g

60min

232g

Nutrition per 100g

227

These delicate flourless custard cakes are light, airy, and wonderfully tender. The base relies on carefully whipped eggs to create its soft structure, while vanilla adds a warm, sweet aroma. They make an elegant homemade dessert and are especially delicious when filled with your favorite cream. The key is to let them cool gradually in the closed oven so the airy cakes keep their shape.

BreakfastConfectioneryBakeryDessert

WHAT YOU WILL NEED

From ingredients

3 products

Base

Chicken egg220 g

Sweetener

Bulk sweetener10 g

Flavoring

Vanillin2 g

SIMPLE PROCESS

Step by step recipe

The secret to light, airy cakes is properly whipped eggs and gentle folding. The whites should hold their shape, while the yolk and white mixtures need to be combined slowly so as much air as possible stays trapped in the batter. Once baked, keep the oven door closed while the cakes cool gradually to help prevent them from collapsing.

Step 1

Prepare the eggs

Separate 220 g of chicken eggs into whites and yolks. Make sure no yolk gets into the whites, as even a small amount can make them difficult to whip properly.

Step 2

Whip the yolks

Place the yolks in a clean bowl and beat them thoroughly with a mixer. The mixture should become lighter, fluffy, and noticeably larger in volume. Add the small amount of baking powder specified in the original recipe.

Step 3

Whip the whites

Beat the egg whites with a small amount of salt until fluffy and stable. Gradually add 10 g of granulated sweetener that has been ground into a powder, along with 2 g of vanillin. Finish by adding the small amount of vinegar or lemon juice specified in the original method.

Step 4

Fold the mixtures together

Gently combine the whipped whites with the yolk mixture. Use a spatula and fold from the bottom upward, taking care not to deflate the whites. The finished batter should remain light and airy.

Step 5

Fill the molds

Carefully divide the airy batter among the prepared molds. Do not press it down, and leave some room for the cakes to rise during baking.

Step 6

Bake and cool

Place the molds in the oven and bake at a moderate temperature for about 20–30 minutes. Turn off the oven afterward and leave the cakes inside to cool without opening the door. Once completely cool, fill the cakes with your chosen cream before serving.

CHEF'S TIP

Whip the eggs thoroughly

Beat the yolks with a mixer until the mixture becomes noticeably lighter and increases in volume. The whites should also be whipped until they form a stable, fluffy foam.

Keep the whites airy

Fold the whipped whites into the yolks gently using an upward, folding motion. Vigorous stirring can deflate the air bubbles that give these cakes their delicate texture.

Keep the oven door closed

After baking, turn off the oven and leave the cakes inside with the door closed while they cool. A sudden temperature change can cause the airy structure to collapse.

Fill only after cooling

Let the cakes cool completely before adding cream. This prevents the filling from melting and keeps the delicate cake structure intact.

SUBSTITUTIONS

Add your taste

Use another sweetener The granulated sweetener can be replaced with another suitable powdered or granulated sweetener according to its recommended conversion. The sweetness will depend on the specific product.
Adjust the vanilla flavor Vanillin provides the characteristic vanilla aroma. If using another vanilla product, adjust the quantity according to the product's recommended usage.
Serve with your favorite cream Once completely cooled, the cakes can be filled with a cream of your choice. The original recipe does not specify a particular cream, so the filling can be selected separately.

HOW TO STORE

How to Store Flourless Custard Cakes

Allow the cakes to cool completely before storing them. Unfilled cakes can be kept in an airtight container at room temperature for the day or refrigerated for up to 2 days. If the cakes have already been filled with cream, keep them refrigerated and follow the storage time recommended for the particular cream. Let chilled cakes sit at room temperature for a few minutes before serving. Freezing filled cakes is not recommended because the delicate texture may change after thawing.

GOOD TO KNOW