Maya koeken




  • Put all ingredients together in a mixer.

  • Knead the dough for 8 minutes until smooth.

  • Let the dough rest under a damp tea towel for 15 minutes.

  • Divide the dough into two equal pieces and roll it out into a large slice about 3 mm thick.

  • Apply the Pastry Cream to the bottom slice with a piping bag. (in strips 5 cm apart)

  • Roll out the other piece of dough and place it over the bottom slice with the pastry cream.

  • Cut the dough in half between the applied strips of pastry cream.

  • Cover with an egg and decorate with almond flakes.

  • Preheat the oven to 200 ° C.

  • In the meantime, let it rest for 15 minutes.

  • Bake at 200 ° C in the middle of the oven for 22 to 25 minutes.

  • Afterwards, let the cakes cool and cut into pieces to serve.

Products in this recipes


Crème patissière mix 800 g Bakers@Home

Mix for crème pâtissière (cold set custard)