Recipe of custard cake

Custard – one of the most popular layers of confectionery. Especially often it is used for "Napoleon" of pastry, and also honey cakes. Dense and airy texture of the cream is good enough permeates the cakes, but is not absorbed in them completely. Recipe custard cream cake consists of milk, which can be replaced with water or cream, sugar and eggs. The product mixture is boiled on the stove, that is why the cream got its name. Brewed, thick and a bit gelatinous mass can independently be used to layer or it can be added in the cold as filler in beaten butter, then the cream will be more bold and lush. Custard creams are not used for decorating the surface of the cake, as the relief figures are not obtained.

The Custard is usually used to fill cakes, tubes and baskets, rolled wafer cones, and also for products made of yeast dough and, as mentioned above, the intermediate layer "Napoleon" and honey.

The Basic recipe for custard for the cake

Take a thick-bottomed pot and a wooden spatula (it is convenient to interrupt a creamy mass), as well as a glass of milk, four tablespoons of sugar, small spoon of starch and three eggs. Sugar, starch and eggs you need to mix in a saucepan, pour milk, put on fire and stir the mass, heating it almost to boiling, until thickened and bubbles appear. After this pot of cream is removed and rapidly cooled. It is necessary that the surface appeared dense crust. In the process of cooling the cream mixture must be periodically stirred.

Another recipe for custard for the cake

To make this option will require flour. In an ovenproof dish, mix one egg with two small spoonfuls of flour until smooth. Then pour a quarter Cup of milk. In a saucepan boil three-quarters of milk with five tablespoons of sugar, stirring constantly with a spatula. Boiling the milk mixture carefully and slowly pour into the flour, then set on fire and, with continuous stirring, bring to thick, but do not boil. Wheat flour can first lightly fried – this will improve its taste. The cream also quickly cooled.

Cooking the custard does not take much time. When adding various fillers or the replacement of the same products you can get delicious flavored product. For example, for apricot cream you need to take half a Cup of milk and half a Cup of apricot jam or add a spoonful of apricot liqueur in the ready-made custard cream base. Replacing half of the glass of milk on the same amount of orange juice will allow you to obtain a custard cream with orange flavor. But if instead of the four tablespoons of sugar two spoons of sugar and two tablespoons of honey, you get honey cream, etc. If in the process of cooking, add in the boiled mass of crushed dark chocolate bar, you can get a great chocolate filling.

Another simple recipe for custard for the cake

The Yolks of four eggs, mix with sugar, pour a glass of milk or cream, the mixture is heated to boiling and remove. In another vessel in a dense foam egg proteins, or to introduce them very quickly in hot milk-yolk mixture, stir quickly but carefully. Then heat, stirring just a minute or two. This recipe is airy custard for the cake. Make better use of it in the form of heat, and then the finished product to cool.

Cream

A Whole egg and two yolks a good whisk with a hundred grams of sugar and vanilla, then add in parts of boiling milk. Put in a saucepan with a double bottom, and heated until thick. Well-whipped separately butter and mix with the cooled egg-milk mass.