In Argentine Patagonia we have the chance to enjoy many traditional Welsh recipes, since in 1865 a group of Welshmen arrived in those lands driven by “the dream of saving their language and culture in the face of the continuous English advance”. In addition, you should also know that, mainly in the town of Gaiman, Chubut province, it is possible to find several tea houses, where visitors can enjoy the most traditional Welsh sweets, such as apple pie (teisen afalau), scons (sgons), the famous black cake (teisen du) and, of course, the cream cake (teisen hufen), which we will teach you how to prepare on this occasion.
Do not miss this preparation and learn in this article how to make Welsh cream cake. Let’s cook!
Ingredients for Welsh Cream Cake:
- For the mass
- 250 grams of flour 0000
- 1 dessert spoon of baking powder
- 60 grams of ointment butter
- 30 grams of sugar
- 2 egg yolks
- 1 tablespoon of milk
- 1 Teaspoon vanilla extract
- 1 handful of raisins (optional)
- For the cream filling
- 500 grams of milk cream
- 2 egg whites
- 50 grams of sugar (¼ cup)
- 1 tablespoon of corn starch
- 1 dessert spoon of vanilla essence
- zest of 1 lemon
How to make Welsh Cream Pie:
- To start with the Welsh cream cake, first place the softened butter and sugar in a bowl. Beat it with a hand mixer to form a cream.
- Next, add the yolks, milk and vanilla essence and integrate all the ingredients with movements.
- Add the flour and baking powder to the previous preparation, and then join the ingredients with your hands, but without kneading. When the dough has formed, cover it and take it to the fridge for at least 30 minutes.
- When the dough has cooled, turn on the oven to preheat to 180 °C and butter and flour the22 cm spring form tin.
- Then, remove the dough from the fridge and line the mold. Next, cover with aluminum foil and beans, rice, or rocks. Put the Welsh Cream Pie in the oven for 10 minutes just to blanch it.
- Trick: since it is a short crust pastry, you should know that it breaks quite easily.
- For this reason, I recommend stretching it on plastic wrap to make it easier to put it in the mold.
- You can join the parts that break without problem, just be careful that there are no holes where it can leak later.
- After the indicated time, remove the cake from the oven, the aluminum foil and the weight.
- Then, place the raisins in the bottom and bake again for 5 minutes to dry out the raisin cake batter.
- Tip: if you choose to make the Welsh cream cake without raisins, do not add them, but still remove the foil and weight and leave the cake for another 5 minutes in the oven.
- Place the egg whites in a bowl and lightly beat with a fork to break up the paste a bit.
- Next, integrate the rest of the ingredients of the filling without beating: cream, corn starch, sugar, vanilla essence and lemon zest.
- Pour the filling over the previously bleached tart. Next, lower the oven temperature to 160 °C and place the cake. Bake approximately 40 minutes or until the filling coagulates.
- Trick: when the final time approaches, raise the oven temperature to 180 ºC to brown the surface.
- When the cake with milk cream is cooked and golden, remove from the oven, let cool and unmold. Now you can enjoy the Welsh cream cake.
