Volcano pie with custard

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake Vulcan quiche? Prepare the custard. Pour sugar into an enamel (glass) pan or saucepan and beat in the egg. Whisk everything well to obtain a homogeneous mass.

2. STEP 2

   

   Add cornstarch and milk. Mix.

3. STEP 3

   

   Cook the cream over moderate heat with constant stirring until the first loaves. It should thicken well and be free of lumps.

4. STEP 4

   

   Add butter to the hot cream and mix everything. Cover the cream with cling film and set aside for now.

5. STEP 5

   

   Prepare the dough. In a deep bowl, lightly beat the eggs with sugar using a whisk.

6. STEP 6

   

   Add milk, vanilla sugar, salt and vegetable oil. Mix.

7. STEP 7

   

   Sift cocoa through a strainer and then flour, add baking powder and knead the dough of medium thickness and without lumps.

8. STEP 8

   

   Grease the baking dish with butter and sprinkle the bottom and sides with flour. Pour out the dough. Place the custard in the very middle - there is no need to cool it first. For baking, it is better to use a springform pan with a diameter of 22 centimeters.

9. STEP 9

   

   Bake the cake in the oven at 160 degrees for 35-40 minutes. Remove the finished cake from the oven and remove it from the mold. Check readiness with a toothpick.

10. STEP 10

    

    Preparing the glaze. Mix cocoa powder, sugar and milk in a saucepan. Boil over low heat for 7-8 minutes until thickened, stirring constantly.

11. STEP 11

    

    Add butter to the hot glaze and mix. The glaze is ready. According to this recipe, it turns out soft, after cooling it does not caramelize, does not crumble and does not harden on the products.

12. STEP 12

    

    Pour glaze over the Vulcan cake, forming decorative drips, as shown in the photo. For a thin stream, I poured the frosting into a bag and trimmed the tip. We leave the middle untouched - this is our “lava”.

Comments on the recipe

Testomania

14.11.2023

4.5

I really liked the Volcano Quiche recipe and how it looks in the photo. I wanted to cook it and try it. I didn’t change anything in the recipe, except that I reduced the amount of cream (by half) and glaze (by three times), and also took a mold slightly larger in diameter than the author advises. The pie turned out great! But I made a mistake when I began to remove it warm from the mold, it became deformed. I advise everyone to transfer the finished pie to a dish only after it has completely cooled, or even better, cool it directly in the mold in the refrigerator so that the custard inside is well stabilized. And, yes, the mold must be greased and sprinkled with flour, as the author advises (out of habit, I covered the bottom with parchment, which also complicated the process of removing the cake from the mold). Despite these nuances, the pie is tasty and beautiful, it is very easy and quick to prepare (from the “guests on the doorstep” series), it does not require any unusual overseas products. Thanks for the recipe, I’ll definitely make it again based on my experience!