Imperial Cream Cake with Thermomix

We prepare the pre-dough: we temper the milk, add the yeast and stir. Add the sugar and flour, mix well and let it rest for 30–40 minutes.

We remove the dough pie and pour it into the glass. Add the rest of the dough ingredients and mix for 10 seconds at speed 4.

We let the dough rest for 20 minutes to hydrate the flour. We knead for 3 minutes at spike speed, rest for 5 minutes and repeat the process two more times.

Pour the dough into a lightly greased bowl, cover and let it ferment until it doubles in size (about 2 and a half hours).

We degas the dough by kneading by hand for 1 minute.

We prepare the creaming: we put the cream and sugar in the glass, 6 minutes, 100°, speed 2 (with the basket instead of the measuring cup). Add the anise and mix for 5 seconds at speed 4. Let it cool.

We form a ball with the dough, stretch it to 1–1.5 cm thick and place it on a lined tray. We let it rise for 1 hour.

With the oven preheated to 170°, make indentations with your fingers and bake for about 12 minutes, without browning excessively.

We remove, let it cool and brush with the warm cream in three batches, opening the holes slightly if necessary.

We refrigerate for a few hours so that the cream settles. Before serving, sprinkle with powdered sugar.

NOTE: INTERESTING RECIPES FOR THIS NEW YEAR… I’m sure you are also interested in these recipes.

Whip cream with thermomix step by step



Chocolate and cookie cake, grandma’s cake with thermomix



Migas with chorizo ​​and bacon with thermomix



30 vegetable creams with Thermomix



Curry chicken with Thermomix



How to chop meat with the Thermomix – Trick



25 lasagna recipes with thermomix



bechamel with Thermomix



15 Ice Creams with Thermomix



aioli sauce with the Thermomix



Watermelon gazpacho with the Thermomix



Lemon mousse with the Thermomix



300 recipes for the Keto diet with thermomix



Nougat curd with thermomix



Cristina Pedroche cheesecake with thermomix



Fried nougat milk with Thermomix