How can you have a slice of cake without making an entire cake? Making a mug cake!
The mug cake is the perfect solution if you want a sweet soft and greedy but has no intention of turning on the oven! This mug cake is hazelnut-flavoured and enriched with pastry cream and berries, made with hazelnut oatmeal and no added sugar. To make it you will need only a cup, a fork and the right ingredients.
What is a mug cake?
Mug cake is literally a "cupcake". It takes its name from the fact that both the process to obtain the dough, both it's cooking and finally its consumption takes place, in fact, in the cup!
In addition to this, the other reason is the consistency of this cake that is similar (if not identical) to that of a "cake" then a cake or sponge cake, specifically.
Its cooking takes place in the microwave, so it is essential to have a microwave to get the desired consistency. Alternatively, you can use a non-stick saucepan and make a cupcake/ pancake high but the final result will not be that of this recipe! Similar, but not the same.
So, thanks to a cup and a microwave you can prepare a single portion of cake, perfect as a snack or breakfast, and suitable for everyone, even the smallest.
It is possible to indulge with creativity and combine together more flavours.
The mug cake we make today is hazelnut-flavoured and embellished with pastry cream and berries.
The hazelnut-flavoured oatmeal is suitable for various sweet preparations, from pastries to leaven.
The custard cream of this recipe is an alternative to the traditional custard cream, made with lots of sugar. In fact, we are going to replace sugar with erythritol and internal milk with skimmed milk.
For this reason, despite being lighter, the taste is still close to that of the classic custard.
Ingredients for the mug cake
25 g hazelnut flavoured oatmeal
25 g flour type 00
10 g butter
1 egg
10 g erythritol
60 ml of skimmed milk
2 g vanilla yeast for sweets
1 pinch of salt
Ingredients for the custard
2 egg yolks
100 ml of skimmed milk
20 g erythritol or sugar
1 tablespoon of flour or cornstarch
Vanilla
Procedure
First, we prepare the cream. In a pot heat the milk, apart from in a bowl beat the egg yolks with sugar and flour. Add everything to the milk and stir constantly keeping cooking over low heat. This is until the cream will start to curdle. Then remove from heat, cover with film and leave at room temperature until it is cold. Then refrigerator. You can also make the cream the day before.
For the mug cake take a cup high enough and pour inside all the dry ingredients, finally the egg and milk. Mix until you get a smooth cream and no lumps.
Microwave cooking at 900 W for 2 minutes.
Now you just have to assemble your cake in a cup!
Spread a generous layer of custard over the entire surface, enrich with berries or wild strawberries, and finally sprinkle with erythritol powder (or powdered sugar).
Your hazelnut mug cake is ready!
It keeps quietly in the refrigerator for 2 days. But it is softer currently consumed!
Conclusions
We have seen how easy it is to prepare a mug cake without using sugar or a lot of fat.
The mug cake with oatmeal is a light and tasty alternative to a cake packed and rich in preservatives. It prepares quickly and lends itself to many variations depending on your taste.
